期刊
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
卷 77, 期 4, 页码 451-456出版社
AMER OIL CHEMISTS SOC A O C S PRESS
DOI: 10.1007/s11746-000-0073-x
关键词
headspace volatiles; perilla aldehyde; perilla ketone; perilla seed oil; roasting
Volatile compounds of perilla seed oils roasted at different temperatures (150-190 degrees 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 degrees C had relatively high concentrations of aldehydes, whereas pyrazines and furans were the predominant volatiles above 170 degrees 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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