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

Journal of the American Oil Chemists' Society volume 77, pages 451–456 (2000)Cite this article

Abstract

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.

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Authors and Affiliations

  1. Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1, Jusong-gu, 305-701, Taejon, Korea

    Suk Ju Kim & Joon Shick Rhee

  2. Foods R&D Center, Cheiljedang Co., 152-050, Seoul, Korea

    Hee Nam Yoon

Authors
  1. Suk Ju Kim
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  2. Hee Nam Yoon
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  3. Joon Shick Rhee
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Correspondence to Joon Shick Rhee.

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Kim, S.J., Yoon, H.N. & Rhee, J.S. The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil. J Amer Oil Chem Soc 77, 451–456 (2000). https://doi.org/10.1007/s11746-000-0073-x

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  • DOI: https://doi.org/10.1007/s11746-000-0073-x

Key Words

  • Headspace volatiles
  • perilla aldehyde
  • perilla ketone
  • perilla seed oil
  • roasting