KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)
- Volume 44 Issue 2
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- Pages.154-158
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- 1999
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- 0252-9777(pISSN)
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- 2287-8432(eISSN)
Comparison of Analytical Methods for Volatile Flavor Compounds in Leaf of Perilla frutescens
- Kim, Kwan-Su (National Crop Experiment Station, RDA) ;
- Ryu, Su-Noh (National Crop Experiment Station, RDA) ;
- Song, Ji-Sook (National Crop Experiment Station, RDA) ;
- Bang, Jin-Ki (National Crop Experiment Station, RDA) ;
- Lee, Bong-Ho (National Crop Experiment Station, RDA)
- Published : 1999.06.01
Abstract
Volatile flavor compounds from perilla leaves were extracted and analyzed with different methods, head-space analysis (HS), simultaneous steam distillation and extraction (SDE) , and solvent extraction (SE), and to compare their efficiencies for quick analysis. Over 30 volatile compounds were isolated and 28 compounds were identified by GC/MSD. Major compound was perillaketone showing the compositions of which were 92% in SDE method, 86% in headspace analysis, and 62% in solvent extraction method. For quick evaluation of leaf flavor in perilla, it was desirable because the headspace analysis method had a shorter analyzing time and smaller sample amount than the other methods.