Effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 77, Issue 4, 2000, Pages 451-456

  Kim, Suk Ju ^a   Yoon, Hee Nam ^b   Rhee, Joon Shick ^a  

^a Korea Advanced Institute of Science and Technology (KAIST)   (South Korea)

^b CJ Corporation   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ALDEHYDES; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

ROASTED PERILLA SEED OIL (RPSO);

VEGETABLE OILS;

EID: 0033746092     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-000-0073-x     Document Type: Article

References (22)

1. Shin, H.S., and S.W. Kim, Lipid Composition of Perilla Seed, J. Am. Oil Chem. Soc. 71:619-622 (1994).
2. Kim, S.J., S.H. Song, H.N. Yoon, and E.Y. Kong, Effect of Roasting Temperature on Oxidative Stability and Flavor Quality of Pressed Perilla Oil. INFORM 6:514(1995).
3. Heikes, D.L., S.R. Jensen, and ME. Fleming-Jones, Purge and Trap Extraction with GC-MS Determination of Volatile Organic Compounds in Table-Ready Foods, J. Agric. Food Chem. 43:2869-2875 (1995).
4. Morales, M.T., R. Aparicio, and J.T. Rios, Dynamic Headspace Gas Chromatographic Method for Determining Volatiles in Virgin Olive Oil, J. Chromatogr. A 668:455-462 (1994).
5. Lee, Y.G., S.U. Lim, and J.O. Kim, Influence of Roasting Conditions on the Flavor Quality of Sesame Seed Oil, J. Korean Agric. Chem. Soc. 36:407-415 (1993).
6. Ho, C.-T., M.H. Lee, and S.S. Chang, Isolation and Identification of Volatile Compounds from Roasted Peanuts, J. Food Sci. 47:127-133 (1981).
7. Jayalekshmy, A., C.S. Narayanan, and A.G. Mathew, Identification of Volatile Compounds in Roasted Coconut, J. Am. Oil Chem. Soc. 68:873-880 (1991).
8. Statistical Analysis System User's Guide: Statistics, SAS Institute Inc., Cary, NC, 1985.
9. Ashima, T., and S. Nakai, Pattern Recognition of GC Profiles for Classification of Cheese Variety, J. Food Sci. 52:939-942 (1987).
10. Park, D., J.A. Maga, D.L. Johnson, and G. Morini, Major Volatiles in Roasted Sesame Seed Oil, J. Food Lipids 2:259-268(1995).
11. Shimoa, M., Y. Nakata, M. Nakashima, and Y. Osajima, Quantitative Comparison of Volatile Compounds in Deep-Roasted and Light-Roasted Sesame Seed Oil, J. Agric. Fond Chem. 45:3193-3196 (1997).
12. Shahidi, F., T. Aishima, H.A. Abou-Gharbia, M. Yossef, and A.A.Y. Shehata, Effect of Processing on Flavor Precursor Amino Acids and Volatiles of Sesame Paste (tehina), J. Am. Oil Chem. Soc. 74:667-678 (1997).
13. Buckholz, L.L., D.A. Withycombe, and H. Daun, Application and Characteristics of Polymer Adsorption Method Used to Analyze Flavor Volatiles from Peanuts, J. Agric. Food Chem. 28:760-765 (1980).
14. Overton, S.V., and J.J. Manura, Analysis of Volatile Organics in Cooking Oils by Thermal Desorption-Gas Chromatography-Mass Spectrometer, Ibid. 43:1314-1320 (1995).
15. Kameoka, H., and K. Nishikawa, The Composition of the Essential Oil from Perilla frutescence L. Brit. var. acuta Thunb. Kudo and Perilla frutescence L. Brit. var. acuta Thunb. Kudo f. discolor Makino, Nippon Nokeikaku Kaishi 50:345-349 (1976).
16. Umano, K., Y. Hagi, K. Nakahara, A. Shyoji, and T. Shibamoto, Volatile Chemicals Formed in the Headspace of a Heated D-Glucose/L-Cysteine Maillard Model System, J. Agric. Food Chem. 43:2212-2218 (1995).
17. Prior, E.M., V.S. Vadke, and F.W. Sosulski, Effect of Heat Treatments on Canola Press Oils. 1. Non-Triglyceride Components, J. Am. Oil Chem. Soc. 68:401-406 (1991).
18. Moshonas, M.G., and P.E. Shaw, Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography, J. Agric. Food Chem. 42:1525-1528 (1994).
19. Heath, H.B., and G.A. Reineccius, Flavor Chemistry and Technology, AVI Publishing Company, Inc., Westport, 1986, pp. 71-107.
20. Murota, A., Canonical Discriminant Analysis Applied to the Headspace GC Profiles of Coffee Cultivars, Biosci. Biotechnol. Biochem. 57:1043-1048 (1993).
21. Cantalejo, M.J., Analysis of Volatile Components Derived from Raw and Roasted Earth-Almond (Cyperus esculentus L.), J. Agric. Food Chem. 45:1853-1860 (1997).
22. Cha, Y.J., K.P. Cadwallader, and H.H. Baek, Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate, J. Food Sci. 58:525-530 (1993).