The essential oil of perilla (Perilla frutescens) contains volatile low molecular weight compounds such as monoterpenes and phenylpropenes. The composition of the essential oil is classified into about ten chemotypes. The biosynthesis of these constituents is strictly controlled genetically. Among the compounds contained in perilla essential oil, the bioconversion of pure compounds such as perillaldehyde, limonene, and citral has been reported, but that of many other components has not. In addition, changes in the volatile components of raw plant material during brewing have also been investigated for wine and beer. In this study, we examined the bioconversion of perilla essential oil components by Saccharomyces cerevisiae during the brewing of liquor with perilla leaves. S. cerevisiae was added to the ethanol–water extract of dried leaves of P. frutescens and P. citriodora for seven essential oil types: perillaldehyde type, piperitenone type, perillene type, perillaketone type, elsholtziaketone type, citral type, and phenylpropanoid type. Volatile compounds in the reaction mixtures were analyzed by solid-phase microextraction (SPME)-GC–MS, revealing bioconversion of perillaldehyde, isoegomaketone, neral, and geranial by S. cerevisiae. Analysis of the conversion products suggests that they were formed by the reduction of C=C bonds and aldehydes, as well as by esterification and dehydration reactions.

中文翻译：

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酿酒酵母对紫苏的精油成分进行生物转化。

紫苏（Perilla frutescens）的精油含有挥发性低分子量化合物，例如单萜和苯基丙烯。精油的成分分为大约十种化学型。这些成分的生物合成在基因上受到严格控制。在紫苏精油中所含的化合物中，已报道了纯化合物如紫苏醛，柠檬烯和柠檬醛的生物转化，但许多其他组分的生物转化却没有。另外，还研究了酿造过程中葡萄酒和啤酒中原料的挥发性成分的变化。在这项研究中，我们研究了用紫苏叶酿造白酒时酿酒酵母对紫苏精油成分的生物转化。酿酒酵母加入到干叶的乙醇-水提取物P.紫苏和P.柠檬桉七种精油类型：紫苏醛型，piperitenone类型，紫苏烯型，perillaketone类型，elsholtziaketone型，柠檬醛型，和苯丙类型。通过固相微萃取（SPME）-GC-MS分析了反应混合物中的挥发性化合物，揭示了啤酒酵母对紫苏醛，异麦草酮，神经和香叶醛的生物转化。对转化产物的分析表明，它们是由C = C键和醛的还原以及酯化和脱水反应形成的。