Perillaldehyde
Perillartine Manufacturer | High-Intensity Sweetener & Tobacco Flavor (CAS: 30950-27-7) Headline: Premium Perillartine (Perilla Sugar) Manufacturer | 2000x Sweetness (CAS: 30950-27-7) Sub-info: >98% Purity HPLC | Natural Perilla Derivative | Tobacco Smoothing Agent USP: Masks Tobacco Bitterness | High Thermal Stability | Cost-Effective Dosage
Introduction
Perillaldehyde (CAS: 18031-40-8) is a natural monoterpenoid occurring most abundantly in the essential oil of Perilla frutescens (L.). Chemically defined as p-mentha-1,8-dien-7-al, it is characterized by a powerful, spicy, and woody-herbaceous aroma with a unique fatty undertone.
As a specialized manufacturer of flavor intermediates, we provide high-purity Perillaldehyde (90% GC) derived via advanced extraction and fractional distillation technologies. It is a critical raw material for the Tobacco Industry (to mask harshness), Food Flavoring (Citrus/Spice profiles), and Perfumery, offering a natural solution for formulation stability and sensory enhancement.
Category：
Keywords：
tobacco
perillartine
perilla
Functions
Perillaldehyde acts as a versatile sensory modifier and bioactive agent.
1. Sensory Modulation (Tobacco & Vape):
It significantly reduces the pungent irritation of smoke, smoothing the throat hit and harmonizing the aftertaste. It is a key additive for improving the sensory quality of mid-to-low-grade tobacco leaves.
2. Flavor Enhancement:
It adds a complex spicy, woody, and herbaceous note, essential for formulating "Perilla," "Citrus," and savory food flavors.
3. Antimicrobial & Preservation:
Scientific studies demonstrate its potent broad-spectrum antibacterial and antifungal activity, particularly against Aspergillus flavus and E. coli, making it a functional preservative in food systems.
4. Bioactive Precursor:
It serves as the primary precursor for synthesizing Perillartine (a sweetener 2000x sweeter than sucrose) and Perillic Acid.
Applications
• Tobacco Industry: Used as a top dressing casing flavor to mellow smoke harshness and impart a premium herbal aroma.
• Food & Beverage: FDA-approved flavoring agent (FEMA 2856) for baked goods, meat sauces, and spice blends.
• Fragrance & Cosmetics: Adds "Green" and "Spicy" top notes to perfumes; used in oral care products for its antimicrobial properties.
• Agriculture: Explored as a natural pesticide and fungicide due to its volatility and bioactivity.
Flow Chart
Natural Extraction & Purification Process:
1.Raw Material: Dried Perilla frutescens leaves (High oil content cultivar).
2.Steam Distillation: Extraction of crude Perilla Oil.
3.Fractionation: Vacuum fractionation to isolate the aldehyde fraction.
4.Purification: Bisulfite adduct purification method to separate Perillaldehyde from hydrocarbons (Limonene/Pinene).
5.Refining: Hydrolysis and rectification to achieve >90% purity.
6.Stabilization: Addition of natural antioxidants (Tocopherols) to prevent oxidation.
7.Packaging: Nitrogen-flushed Aluminum or Fluorinated bottles.
Quality Standard of Lactoferrin
Spec: Perillaldehyde 98% (Natural Grade)
| Item | Specification | Result |
| Appearance | Light Yellow Clear Liquid | Conforms |
| Odor | It has a strong aroma of perilla | Conforms |
| Assay (GC) | ≥ 90.0% | 90.6% |
| Refractive Index (20°C) | 1.5050 – 1.5100 | 1.5075 |
| Relative Density (25°C) | 0.967 – 0.971 | 0.9679 |
| Solubility | (25℃): 1ml fully soluble in 3ml 70% ethanol | Conforms |
Method of Analysis of Lactoferrin
• Gas Chromatography (GC): We utilize capillary GC with FID detection to strictly control purity.
• Why GC? Perillaldehyde is volatile. GC ensures accurate separation from structurally similar terpenes like Limonene and Perillic Acid, ensuring the "Spicy" note is pure and the active content is verified.
Reference Chromatogram of Lactoferrin Reference Substance
([Placeholders for Image]: Chromatogram shows a sharp main peak at retention time ~14.2 min. Minor peaks (<1%) represent natural terpene co-extracts, confirming natural origin validity.)
Stability and Safety
Stability Studies
• Shelf Life: 12 months (Aldehydes are reactive).
• Storage Conditions: Must be stored in a cool (2-8°C recommended), dry place under nitrogen atmosphere.
• Oxidation: Perillaldehyde easily oxidizes to Perillic Acid if exposed to air. Our packing includes nitrogen blanketing to ensure freshness upon arrival.
• Data: Stability tests show Assay drops by <1.5% over 6 months when stored at 5°C in sealed aluminum containers.
Safety & Handling (MSDS Summary)
• Classification: Combustible Liquid. Skin Sensitizer.
• Handling: Use in well-ventilated areas. Wear chemical-resistant gloves and goggles.
• Transport: UN Code needed for air transport (check local regulations).
• Precautions: Avoid contact with strong oxidizing agents and alkalis.
Customer Comments
Purchasing Manager, Southeast Asian Tobacco Firm
2026.02.11
★★★★☆
Plant Manager, Flavor Chemical Manufacturer (China)
2026.02.11
★★★★☆
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• Food Ingredients (Fi) Asia
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FAQ
Is your Perillaldehyde Natural or Synthetic?
We offer Natural Grade, extracted from Perilla frutescens. It contains the full spectrum of minor natural terpenes that synthetic versions lack, providing a fuller, rounder aroma profile.
Can this be used in E-liquids (Vape)?
Yes. It is widely used in e-liquids to add a "throat hit" modulation and a herbal/spicy note. It is Propylene Glycol (PG) soluble.
How do you prevent oxidation during shipping?
We use Fluorinated Bottles or Aluminum Drums and purge the headspace with Nitrogen before sealing. We also recommend using air freight for smaller quantities to minimize transit time and heat exposure.
References
1.Hobbs, C. A., et al. (2016). "Genotoxicity evaluation of perillaldehyde." Food and Chemical Toxicology.
2.Uemura, T., et al. (2018). "Antimicrobial activity of Perillaldehyde against Staphylococcus aureus." Biocontrol Science.
3.FEMA (Flavor and Extract Manufacturers Association). "GRAS Flavoring Substances 2856."
4.Burt, S. (2004). "Essential oils: their antibacterial properties and potential applications in foods—a review." International Journal of Food Microbiology.
5.Arctander, S. (1969). "Perfume and Flavor Chemicals (Aroma Chemicals)."
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