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| Names | |||
|---|---|---|---|
| IUPAC name (S)-4-(1-Methylethenyl)-1-cyclohexene-1-carboxaldehyde | |||
| Other names Perilla aldehyde; 4-Mentha-1,8-dien-7-al | |||
| Identifiers | |||
3D model (JSmol) | |||
| ChEBI | |||
| ChEMBL | |||
| ChemSpider |
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| ECHA InfoCard | 100.016.639 | ||
| KEGG |
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| UNII | |||
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| Properties | |||
| C10H14O | |||
| Molar mass | 150.221 g·mol−1 | ||
| Appearance | Colorless liquid | ||
| Density | 0.953 g/mL (20 °C) | ||
| Boiling point | 237 °C (459 °F; 510 K) (745 mmHg) | ||
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |||
Perillaldehyde,perillic aldehyde orperilla aldehyde, is a naturalorganic compound found most abundantly in the annual herbperilla, but also in a wide variety of other plants and essential oils. It is amonoterpenoid containing analdehydefunctional group.
Perillaldehyde, or volatile oils from perilla that are rich in perillaldehyde, are used asfood additives for flavoring and in perfumery to add spiciness. Perillaldehyde can be readily converted toperilla alcohol, which is also used in perfumery. It has a mint-like, cinnamon odor and is primarily responsible for the flavor of perilla.
Theoxime of perillaldehyde is known asperillartine orperilla sugar and is about 2000 times sweeter thansucrose and is used in Japan as asweetener. It is presented in lower concentrations in the body odor of persons suffering fromParkinson's disease.[2]
Media related toPerillaldehyde at Wikimedia Commons
