Evaluation of perilla (Perilla frutescens) aroma - Odor and their descriptors of perilla leaves

The aroma of fresh leaves from 31 perilla (Perilla frutescens) accessions w as evaluated on a 7-point scale with 27 descriptors, a 6-point scale on odo r strength and a 7-point hedonic scale by untrained panelists (33-46 person s). The uniformity of ratings among assessors was evaluated by using split- half coefficients and detectability for differences among perilla samples b y 1-way ANOVA. The following 8 attributes on fresh perilla leaf aroma had h igh concordance and resolution; stimulating (tun-tun-suru), fresh (iki-iki- to-shita), aromatic (houkou-sei), greenish odor (aokusai), perilla-like (sh iso-no-youna), pickled ume-like (umeboshi-no-youna), odor strength and odor preference. Principal components (PC) analysis was carried out on the matrix of mean ra tings for these 6 sensory attributes, except for odor strength and odor pre ference. The data indicate that untrained panelists evaluated the perilla l eaf aroma mainly on the bases of degree of perilla-like odor (PC1: 73.2%) a nd green odor (PC2: 12.3%).