Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (perilla frutescens var. japonica)

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Park, Min Hee ^a   Seol, Nam Gyu ^a   Chang, Pahn Shick ^b   Yoon, Suk Hoo ^c   Lee, Jae Hwan ^a  

^a Seoul National University of Science and Technology   (South Korea)

^b Seoul National University   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

Perilla seed oil; Physicochemical properties; Roasting condition; Volatiles

Indexed keywords

2,5 DIMETHYLPYRAZINE; 2,5-DIMETHYLPYRAZINE; ALDEHYDE; FURAN DERIVATIVE; LINOLENIC ACID; PERILLA SEED OIL; PYRAZINE DERIVATIVE; SULFUR DERIVATIVE; VEGETABLE OIL; VOLATILE FATTY ACID; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; GLYCATION; HEAT; MASS FRAGMENTOGRAPHY; METHODOLOGY; PERILLA; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; REVIEW; SOLID PHASE MICROEXTRACTION; TIME;

ALDEHYDES; ALPHA-LINOLENIC ACID; FATTY ACIDS, VOLATILE; FOOD HANDLING; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; MAILLARD REACTION; PERILLA; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; PYRAZINES; SEEDS; SOLID PHASE MICROEXTRACTION; SULFUR COMPOUNDS; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

JAPONICA; PERILLA; PERILLA FRUTESCENS;

EID: 79961129607     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02214.x     Document Type: Review

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