Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, South Korea.
School of Human Environmental Sciences, University of Arkansas, Fayetteville, AR 72701, USA.
Molecules. 2019 Apr 8;24(7):1374. doi: 10.3390/molecules24071374.
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 Britton 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.
本研究调查了在 150°C 下烘烤 0⁻8 分钟后，Britton Kudo 中挥发性化合物、嗅探测试辅助感官特性、与味道相关的成分和游离氨基酸组成、电子舌的味道描述以及化学特性的变化。共鉴定出 142 种挥发性化合物，其中苯甲酸甲酯和柠檬烯无论烘烤时间如何，都是主要成分，并且这些成分也在 GC-嗅闻法的嗅探测试中被检测到。对于使用盐酸（HCl）进行酸水解法分析的成分氨基酸，谷氨酸、天冬氨酸和亮氨酸的浓度随烘烤时间的增加呈上升趋势，分别产生鲜味、酸味和苦味。对于游离氨基酸，分别产生苦味和苦甜味道的缬氨酸和羟赖氨酸，也随着烘烤而趋于增加。烘烤引起的氨基酸浓度模式与电子舌的味道描述相吻合，但电子舌的甜味和酸味模式与氨基酸组成并不相符。对于化学性质，总酚含量、抗氧化能力和褐变强度随烘烤而增加，但在 8 分钟时下降。本研究结果为食品工业和烹饪环境中的紫苏提供了基础信息，旨在增加紫苏作为食物来源和成分的利用率。
