Aldehydes have a powerful aroma used in perfumery. Oxidation (exposure to oxygen) causes potential skin irritation and loss of aroma.
Links to Plants Containing Perillaldehyde
The listings of research below represents a compilation of scientific articles found on the topic, with a very brief overview description of each article/study. This compilation of research articles does not necessarily imply that there are adequate results to demonstrate safe and/or effective human use of any herb listed.
ANTIMICROBIAL / ANTIBACTERIAL
This mega analysis reviewed studies of essential oils as antibacterials in food. Several effective constituents included carvacrol, thymol, eugenol, perillaldehyde, cinnamaldehyde and cinnamic acid. They have minimum inhibitory concentrations with some having synergism such as carvacrol and p-cymene, cinnamaldehyde and eugenol, and between EO components and mild preservation methods. From: Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3), 223-253.
Antibacterial abilities of 96 essential oils and their constituents were assessed. Marigold, ginger, jasmine, patchouli, gardenia, cedarwood, carrot seed, celery seed, mugwort, spikenard, and orange bitter oils along with the constituents of cinnamaldehyde, estragole, carvacrol, benzaldehyde, citral, thymol, eugenol, perillaldehyde, carvone R, and geranyl acetate were strongest against C. jejuni. Those most active against E. coli were oregano, thyme, cinnamon, palmarosa, bay leaf, clove bud, lemon grass, and allspice oils and the constituents: carvacrol, cinnamaldehyde, thymol, eugenol, salicylaldehyde, geraniol, isoeugenol, citral, perillaldehyde, and estragole. Those most active against L. monocytogenes were gardenia, cedarwood, bay leaf, clove bud, oregano, cinnamon, allspice, thyme, and patchouli and the constituents of cinnamaldehyde, eugenol, thymol, carvacrol, citral, geraniol, perillaldehyde, carvone S, estragole, and salicylaldehyde. Those most active against S. enterica were thyme, oregano, cinnamon, clove bud, allspice, bay leaf, palmarosa, and marjoram oils as well as thymol, cinnamaldehyde, carvacrol, eugenol, salicylaldehyde, geraniol, isoeugenol, terpineol, perillaldehyde, and estragole. From: Friedman, M., Henika, P. R., & Mandrell, R. E. (2002). Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. Journal of Food Protection®, 65(10), 1545-1560.
Essential oil constituents were tested against foodborne pathogens. Carvacrol showed strong bactericidal activity against all tester strains, Citral, perillaldehyde, and citronellal were effective against V. vulnificus. Citral, geraniol, and perillaldehyde were effective against E. coli, E. coli O157:H7, and S. typhimurium. From: Kim, J., Marshall, M. R., & Wei, C. I. (1995). Antibacterial activity of some essential oil components against five foodborne pathogens. Journal of agricultural and food chemistry, 43(11), 2839-2845.