Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Changes of Physical Characteristics of Chubu Perilla Leaves(Penilla Frutescens var. Japonica HARA)during Different Storage Conditions

저장조건에 따른 추부 깻잎의 물리적 특성 분석

  • Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University)
  • 허상선 (중부대학교 식품생명과학과)
  • Received : 2017.05.29
  • Accepted : 2017.06.27
  • Published : 2017.06.30
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Abstract

The physical properties of perilla leaves cultivated in Geumsan province were analyzed according storage conditions. The a/b values of perilla leaves increased with increasing storage period. Electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of perilla leaves. Sensitivities(delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal compound analysis(PCA). Proportion of the first principal component was 93.07% at $25^{\circ}C$ and 97.81% at $4^{\circ}C$, respectively. In our result, flavor patterns of perilla leaves can be differentiated according to the storage temperature.

저장조건에 따른 금산 추부깻잎의 물리적 특성을 분석하였다. 깻잎의 a/b값은 저장기간이 증가할수록 증가하는 경향을 보였다. 저장온도 $25^{\circ}C$와 $4^{\circ}C$에서 제 1주성분 값의 기여율은 각각 93.07%, 97.81%로 나타나 전자코를 이용한 저장온도에 따른 휘발성 향기성분 패턴의 구별이 가능하였다. 저장기간에 따른 제 1주성분 값의 변화는 저장온도 $25^{\circ}C$에 비해 $4^{\circ}C$에서 변화의 폭이 적었음을 확인할 수 있었다.

Keywords

References

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