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KMID : 0903519960390020118
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1996 Volume.39 No. 2 p.118 ~ p.122
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Changes in components and sensory attribute of the oil extracted from perilla seed roasted at different roasting conditions
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김인환/Kim, In Hwan
조재선/김영언/정숙영/Jo, Jae Sun/Kim, Young Eon/Jung, Sook Young
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Abstract
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The main objectives of this study was to characterize physicochemical properties, oxidative stability and sensory property of perilla oil obtained by various roasting temperature and time. Roasting temperature of perilla seed was conducted from 150℃ to 210℃ at the increment of 20℃, and roasting time was 10, 20 and 30 min. Yield of perilla oil was increased as the roasting temperature and time were increased. The content of linolenic acid, a major fatty acid in perilla oil, was 60%. There was no differences in fatty acid composition upon the roasting conditions. Unsaturated fatty acid was contained more than 88% of the total fatty acids. Contents of phosphorus in perilla oils were decreased as the roasting temperature and time were increased. Phosphorus contents were significantly decreased at 190℃ for 30 min and 210℃ for 20∼30 min. Tocopherol contents were unchanged at the roasting conditions of present study and gamma-tocopherol was shown to be the major tocopherol. Sensory evaluation of perilla oil roasted in various conditions showed significant differences in taste, color, flavor and palatability. The perilla oil roasted at 190℃ for 20 min had the best palatability.
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