Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis

Perilla frutescens is an annual plant widely used in therapeutics as well as in food preparations in Asian countries. Despite its interesting properties this plant is unknown to Western people.The aim of the present study was to describe the sensory characteristics of Perilla frutescens by means of sensory evaluation. Instrumental sensory devices (electronic nose and tongue) were used to discriminate different cultivars of this plant. The relationship between the measures obtained through human senses and instrumental analysis was also investigated.Results evidenced marked differences among cultivars tested. The Korean variety of Perilla was perceived as the least bitter and was associated to a high intensity of Cooling sensation. The crisp green-leaved Perilla was the most odourous sample being described by high intensity of Grassy and Floral odour and, accordingly, by electronic nose sensors, while the crisp red-leaved Perilla was perceived as the least astringent and pungent. Sensory diversity might be explained by the different chemical composition of Perilla chemotypes.