Identification of the potent odorants responsible for the characteristic aroma and palatability of fresh perilla leaf

Abstract

The aroma extract dilution analysis (AEDA) applied to the volatile fraction of fresh perilla leaves (Oba) revealed 11 odor-active peaks with high flavor dilution (FD)-factors (≥4). Among the perceived odorants, trans-1,2-dihydroperillaldehyde (DHP), which has a unique note, such as curry-like spicy, was a newly identified compound in the fresh perilla leaf. Although DHP does not necessarily have a high FD-factor, it was difficult to determine the perilla aroma; thus we were interested in its role in the fresh perilla aroma. Therefore, the role of DHP in perilla aroma was demonstrated by the causal model based on sensory evaluation and PLS regression analysis. Consequently, it was clarified that DHP is an aroma component that enhances the "refreshing feeling of perilla” and, also plays an important role in improving its palatability.