Abstract:

The effect of drying temperature on volatile compounds and flavor of juvenile leaves and stems of Perilla was
evaluated by gas chromatography-mass spectrometry (GC-MS) and electronic nose analysis. The electronic nose analysis
showed that the flavor of Perilla dried at 55 ℃ was similar to that of the frozen dried Perilla but was slightly different
from that dried at other temperatures tested. The GC-MS analysis showed that a total of 25 volatile compounds were
detected in the frozen dried Perilla with perillaketone (PK) being the most abundant component (173 μg/g). Consequently,
the Perilla analyzed was perillaketone type based on the physiological characteristics of its metabolic pathways. The
drying temperatures affected the composition of volatile compounds of Perilla. The Perilla dried at 55 ℃ retained the
maximum volatile compounds, including the typical compounds perillaketone, linalool, and carvone, and its flavor was well
maintained. Hence, the temperature of 55 ℃ was the proper temperature for drying Perilla.

Key words: Perilla, volatile composition, electronic nose, gas chromatography-mass spectrometry (GC-MS), perillaketone