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The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil
Author(s) -
Kim Suk Ju,
Yoon Hee Nam,
Rhee Joon Shick
Publication year - 2000
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-000-0073-x
Subject(s) - roasting , perilla , chemistry , food science , organic chemistry , raw material
Volatile compounds of perilla seed oils roasted at different temperatures (150–190°C) were analyzed by dynamic headspace gas chromatography‐mass spectrometry. The headspace volatiles in roasted perilla seed oils (RPSO) were composed of thermally produced flavors and compounds originating from the raw perilla seeds. The roasting temperatures significantly affected the production of thermal reaction flavors. Oils from parilla seeds roasted below 170°C had relatively high concentrations of aldehydes, whereas pyrazines and furans were the predominant volatiles above 170°C. In all of the RPSO, the contents of both perilla aldehyde and perilla ketone remained almost constant and might be used to discriminate perilla seed oils from other roasted vegetable seed oils.