Quality Characteristics and Flavor Compounds of Geumsan Perilla Leaves Cultivated in Greenhouse and Field

온실재배와 노지재배한 금산 깻잎의 품질 특성과 향기성분

  • 현광욱 (배재대학교 생명과학부ㆍ전통식품ㆍ의약품 신소재 연구소) ;
  • 구교철 (배재대학교 생명과학부ㆍ전통식품ㆍ의약품 신소재 연구소) ;
  • 장정호 (금산군 농업기술센타) ;
  • 이재곤 ((주) KT&G 중앙연구원) ;
  • 김미리 (충남대학교 식품영양학과) ;
  • 이종수 (배재대학교 생명과학부ㆍ전통식품ㆍ의약품 신소재 연구소)
  • Published : 2004.03.01

Abstract

Quality and flavor compounds of perilla loaves cultivated in greenhouse(May) and field (August) in Geumsan province were investigated and compared. All perilla leaves contained 4.0% crude protein and 0.8% crude lipid. Crude flavonoid contents of perilla leaves cultivated in greenhouse and field showed 25.2% and 26.5%, respectively and each crude saponin content was 2.7% and 2.8%. Pretense activity were showed 11.8 unit in ethanol extracts and 7.1 unit in water extracts of perilla leaves cultivated in field. Hardness and chewness of bottom parts of field-perilla leaves were higher than those of top and middle part, whereas the cohesiveness of top parts and middle parts of perilla leaves were higher than that of bottom part. Furthermore, texture properties of greenhouse-perilla leaves were similar with those of field-perilla leaves except chewness. Nine kinds of flavor compounds such as 1-octen-3-ol, linalool, ${\beta}$-caryophyllene, ${\alpha}$-caryophylene, ${\alpha}$-farnesene, perilla ketone, nerolidol, eugenol, ${\alpha}$-cadinol were identified in greenhouse-perilla and field-perilla leaves, showing that main flavor compound was perilla ketone.

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