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KMID : 0613820040140060931
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Journal of Life Science
2004 Volume.14 No. 6 p.931 ~ p.937
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Comparative Studies on the Amino Acids and Flavor Compounds Among Some Varieties of Perilla Leaves Cultivated in Miryang Area
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Choi Young-Whan
Lee Young-Guen
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Abstract
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The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from ’Leafy perilla 1’, 47 kinds from ’Yupsil perilla’, 46 kinds from ’Miryang 9’ and ’YCPL. The major volatile compound was perilla ketone, its concentration was 145.75 μg/g in ’Miryang 9’, 187.00 μg/g in ’YCPL’, 301.59 μg/g in ’Leafy perilla 1’ and 551.42 μg/g in ’Yupsil perilla’, but the other flavor compounds, 3-hexen-1-ol, trans-2-hexenal, β-caryophyllene, α-farnesene and etc, were less than 20 μg/g.
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KEYWORD
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perilla leaf, protein bound amino acids, free amino acids, flavor
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