소엽의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가 = Analysis of Volatile Flavor Components from Perilla frutescens var. acuta and Sensory evaluation as Natural Spice

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the usefulness of perilla frutescens var. acuta as a natural spice. Volati1e flavor components of dried perilla frutescens var. acuta were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 24 components, including 4 hydrocarbons, 3 aldehydes, 8 alcohols, 4 esters, 3 acids and 2 miscellaneous components were identified in the essential oils. L-Perillaldehyde was found to be the major volatile flavor component of dried perilla frutescens var. acuta. The masking effects of perilla frutescens var. acuta on meaty and fishy flavor were measured by sensory evaluation. Meaty flavor was significantly reduced with the addition of 0.05%, 0.1%, and 0.2% perilla frutescens var. acuta. The addition of 0.1% and 0.2% powdered perilla frutescens var. acuta. also reduced the fishy flavor of mackerel.