2D Structure
3D Structure
| Properties | |
|---|---|
| PID | PID00142 |
| Mol. Weight | 150.221 g/mol |
| LogP | 1.546 |
| Water solubility | 0.00389 mol/L at 20 °C |
| Hydrogen Bond Donor | 0 |
| Hydrogen Bond Acceptor | 1 |
| Rotatable Bonds | 2 |
| XLogP3-AA | 2.6 |
| Identifiers | |
|---|---|
| Formula | C10H14O |
| PubChem CID | 16441 |
| FEMA | 3557 |
| Flavor Profile | Cherry, Fat, Green, Pungent, Sour, Spice |
| Smiles | C=C(C)C1CC=C(C=O)CC1 |
| InChl Key | RUMOYJJNUMEFDD-UHFFFAOYSA-N |
| InChl | InChI=1S/C10H14O/c1-8(2)10-5-3-9(7-11)4-6-10/h3,7,10H,1,4-6H2,2H3 |
| CAS Registry Number | 2111-75-3 |
| IUPAC Systematic Name | 4-prop-1-en-2-ylcyclohexene-1-carbaldehyde |
Organ Location Map/System Distribution of Pungent Flavor Compounds’ Targets
Note: Known Targets (Gene) from 6952 literatures, DrugBank (http://www.drugbank.ca/), STITCH (http://stitch.embl.de/), ChEMBL (https://www.ebi.ac.uk/chembl/), Therapeutic Target Database (http://bidd.nus.edu.sg/group/ttd/), and Comparative Toxicogenomics Database (CTD, http://ctdbase.org/)
| English Name | Pinyin Name (Chinese Name) | Latin Name | Properties in TCM | merdians | View Graph |
|---|---|---|---|---|---|
| Perilia Fruit | Zi Su Zi (紫苏子) | Perillae Fructus | Warm, Pungent | Lung, Spleen, Stomach | View Graph |
| Perilla frutescens var. arguta | Zi Su(紫苏叶) | Common Perilla Equivalent plant: Perilla frutescen | Warm, Pungent | Lung, Spleen, Stomach | View Graph |
| Perilla frutescens var. arguta | Zi Su(紫苏梗) | Common Perilla Equivalent plant: Perilla frutescen | Warm, Pungent | Lung, Spleen, Stomach | View Graph |
Perillaldehyde, 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.
Note: Click anywhere in the blank, you can drag the whole dynamic diagram. Click on a node, you can drag his location to see it more clearly. The blue circle represents pharmacology, toxicology, or daily use. Orange hexagon represents the pungent compounds.
1. https://en.wikipedia.org/wiki/Perillaldehyde
2. Fujiwara Y , Ito M . Molecular cloning and characterization of a Perilla frutescens cytochrome P450 enzyme that catalyzes the later steps of perillaldehyde biosynthesis[J]. Phytochemistry, 2016:S003194221630259X.
3. Cattaneo, A. M., Gonzalez, F., Bengtsson, J. M., Corey, E. A., Jacquin-Joly, E., Montagné, N., Bobkov, Y. V. Candidate pheromone receptors of codling moth Cydia pomonella respond to pheromones and kairomones[J]. Scientific reports, 2017, 7: 41105.
4. Martens E, Demain A L. Platensimycin and platencin: promising antibiotics for future application in human medicine[J]. The Journal of antibiotics, 2011, 64(11): 705.
5. Sato-Masumoto N, Ito M. Two types of alcohol dehydrogenase from Perilla can form citral and perillaldehyde[J]. Phytochemistry, 2014, 104: 12-20.