Perillaldehyde

Perillaldehyde^[1]

Names
IUPAC name (S)-4-(1-Methylethenyl)-1-cyclohexene-1-carboxaldehyde
Other names Perilla aldehyde; 4-Mentha-1,8-dien-7-al
Identifiers
CAS Number	18031-40-8 N[Sigma-Aldrich][2]
3D model (Jmol)	Interactive image
ChEBI	CHEBI:15421 Y
ChEMBL	ChEMBL469537 Y
ChemSpider	15589 Y
ECHA InfoCard	100.016.639
KEGG	C02576 Y
PubChem	16441
UNII	6EQL0XA86G Y
InChI InChI=1S/C10H14O/c1-8(2)10-5-3-9(7-11)4-6-10/h3,7,10H,1,4-6H2,2H3 Y Key: RUMOYJJNUMEFDD-UHFFFAOYSA-N Y InChI=1/C10H14O/c1-8(2)10-5-3-9(7-11)4-6-10/h3,7,10H,1,4-6H2,2H3 Key: RUMOYJJNUMEFDD-UHFFFAOYAO
SMILES O=C\C1=C\CC(\C(=C)C)CC1
Properties
Chemical formula	C10H14O
Molar mass	150.22 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 their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YN ?)
Infobox references

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.

The oxime of perillaldehyde is known as perillartine or perilla sugar and is about 2000 times sweeter than sucrose and is used in Japan as a sweetener.

References