Analysis and Evaluation of Aromatic Constituents of Perilla

Abstract

Abstract: The aromatic constituents in 30 samples of perilla collected from China and Japan were studied by GC and GC-MS. According to 17 constituents of essential oil greater than 1% were studied with cluster analysis. The samples were classified into 5 systems of essential oils, namely PA, EK, PAPK, PAPP and MY. Considered the aroma and color, the samples of Xi San Zi Wu in Japan and Dalian in China of Perilla frutescens (L.) Britt. var. arguta (Benth.) Hand. - Mazz are the best. The results of maths model different types of perilla can be identified and predicted.

Key words: perilla, aroma, cluster analysis

WEI Bao-Yao, HUANG Li, TENG Jian-Wen, YU Xiao-Ying, BEN Yong-Guang. Analysis and Evaluation of Aromatic Constituents of Perilla[J]. FOOD SCIENCE, 2007, 28(3): 301-305.

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Analysis and Evaluation of Aromatic Constituents of Perilla

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