Perillaldehyde, perillic aldehyde or perilla aldehyde, is a natural organic compound found most abundantly in the annual herb perilla, but also in a wide variety of other plants and essential oils. It is a monoterpenoid containing an aldehyde functional group.
Perillaldehyde, or volatile oils from perilla that are rich in perillaldehyde, are used as food additives for flavoring and in perfumery to add spiciness. Perillaldehyde can be readily converted to perilla alcohol, which is also used in perfumery. It has a mint-like, cinnamon odor and is primarily responsible for the flavor of perilla.
The oxime of perillaldehyde is known as perillartine or perilla sugar and is about 2000 times sweeter than sucrose and is used in Japan as a sweetener. It is presented in lower concentrations in the body odor of persons suffering from Parkinson’s disease.[2]
Biosynthesis
In Perilla frutescens, the monoterpene, (S)-limonene, undergoes two oxidation steps. The enzyme (S)-limonene 7-monooxygenase gives (–)-perillyl alcohol and perillyl-alcohol dehydrogenase converts this to perillaldehyde.[3]
See also
References
- ^ Merck Index, 12th Edition, 7308.
- ^ Trivedi, Drupad K.; Sinclair, Eleanor; Xu, Yun; Sarkar, Depanjan; Walton-Doyle, Caitlin; Liscio, Camilla; Banks, Phine; Milne, Joy; Silverdale, Monty; Kunath, Tilo; Goodacre, Royston; Barran, Perdita (2019). “Discovery of Volatile Biomarkers of Parkinson’s Disease from Sebum”. ACS Central Science. 5 (4): 599–606. doi:10.1021/acscentsci.8b00879. PMC 6487537. PMID 31041379.
- ^ Karp F, Mihaliak CA, Harris JL, Croteau R (1990). “Monoterpene biosynthesis: specificity of the hydroxylations of (−)-limonene by enzyme preparations from peppermint (Mentha piperita), spearmint (Mentha spicata), and perilla (Perilla frutescens) leaves”. Arch. Biochem. Biophys. 276 (1): 219–26. doi:10.1016/0003-9861(90)90029-X. PMID 2297225.
External links
Media related to Perillaldehyde at Wikimedia Commons
