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Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process

This study investigated changes of volatile compounds, sniffing test-assisted sensory properties, taste associated-constituent and free amino acid compositions, taste description by electronic-tongue, and chemical characteristics in Perilla frutescens Britton var. acuta Kudo after roasting at 150 °C...

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Autores principales: Lee, Jookyeong, Kim, Da-Som, Cho, Jinju, Hong, Seong Jun, Pan, Jeong Hoon, Kim, Jae Kyeom, Shin, Eui-Cheol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479574/
https://www.ncbi.nlm.nih.gov/pubmed/30965657
http://dx.doi.org/10.3390/molecules24071374
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author Lee, Jookyeong
Kim, Da-Som
Cho, Jinju
Hong, Seong Jun
Pan, Jeong Hoon
Kim, Jae Kyeom
Shin, Eui-Cheol
author_facet Lee, Jookyeong
Kim, Da-Som
Cho, Jinju
Hong, Seong Jun
Pan, Jeong Hoon
Kim, Jae Kyeom
Shin, Eui-Cheol
author_sort Lee, Jookyeong
collection PubMed
description This study investigated changes of volatile compounds, sniffing test-assisted sensory properties, taste associated-constituent and free amino acid compositions, taste description by electronic-tongue, and chemical characteristics in Perilla frutescens Britton var. acuta Kudo after roasting at 150 °C for 0–8 min. A total of 142 volatile compounds were identified, among which methyl benzoate and limonene were predominant, regardless of roasting time, and these were also detected as the major compounds in the sniffing test by GC-olfactometry. For constituent amino acids analyzed by the acid hydrolysis method using hydrochloric acid (HCl), the concentration of glutamic acid, aspartic acid, and leucine showed an increase pattern with increased roasting time, which results in umami taste, sour taste, and bitter taste, respectively. For free amino acids, valine and hydroxylysine eliciting bitter and bitter and sweet tastes, respectively, also tend to increase by roasting. The pattern of amino acid concentration by roasting was readily matched to the taste description by electronic-tongue but that of sweetness and sourness by electronic-tongue did not coincide with the amino acid composition. For the chemical properties, total phenolic content, antioxidative capacity, and browning intensity tend to increase with roasting but decreased by 8 min. The results of this study provide fundamental information on perilla in both the food industry and cooking environment for the sake of increasing the utilization of perilla as a food source and ingredient.
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spelling pubmed-64795742019-04-30 Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process Lee, Jookyeong Kim, Da-Som Cho, Jinju Hong, Seong Jun Pan, Jeong Hoon Kim, Jae Kyeom Shin, Eui-Cheol Molecules Article This study investigated changes of volatile compounds, sniffing test-assisted sensory properties, taste associated-constituent and free amino acid compositions, taste description by electronic-tongue, and chemical characteristics in Perilla frutescens Britton var. acuta Kudo after roasting at 150 °C for 0–8 min. A total of 142 volatile compounds were identified, among which methyl benzoate and limonene were predominant, regardless of roasting time, and these were also detected as the major compounds in the sniffing test by GC-olfactometry. For constituent amino acids analyzed by the acid hydrolysis method using hydrochloric acid (HCl), the concentration of glutamic acid, aspartic acid, and leucine showed an increase pattern with increased roasting time, which results in umami taste, sour taste, and bitter taste, respectively. For free amino acids, valine and hydroxylysine eliciting bitter and bitter and sweet tastes, respectively, also tend to increase by roasting. The pattern of amino acid concentration by roasting was readily matched to the taste description by electronic-tongue but that of sweetness and sourness by electronic-tongue did not coincide with the amino acid composition. For the chemical properties, total phenolic content, antioxidative capacity, and browning intensity tend to increase with roasting but decreased by 8 min. The results of this study provide fundamental information on perilla in both the food industry and cooking environment for the sake of increasing the utilization of perilla as a food source and ingredient. MDPI 2019-04-08 /pmc/articles/PMC6479574/ /pubmed/30965657 http://dx.doi.org/10.3390/molecules24071374 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lee, Jookyeong
Kim, Da-Som
Cho, Jinju
Hong, Seong Jun
Pan, Jeong Hoon
Kim, Jae Kyeom
Shin, Eui-Cheol
Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process
title Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process
title_full Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process
title_fullStr Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process
title_full_unstemmed Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process
title_short Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process
title_sort perilla frutescens britton: a comprehensive study on flavor/taste and chemical properties during the roasting process
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479574/
https://www.ncbi.nlm.nih.gov/pubmed/30965657
http://dx.doi.org/10.3390/molecules24071374
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