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

Abstract

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.

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

“…(2019) also found that arginine was the most abundant free amino acid and significantly decreased with roasting of Angelica gigas Nakai at 180°C for 0–5 min, which is in consistent with the result of this study ( p < .05). γ‐aminobutyric acid (GABA), a relatively common amino acid found in medicinal herbs such as Angelica gigas Nakai, Perilla frutescens Britton, and Cynanchi wilfordii Radix, was also observed in the present study (Kim et al, 2018; Kim et al., 2019; Lee et al., 2019). GABA is known to have sour taste and suppresses bitterness of organic compounds including quinone and caffeine (Ley, 2008).…”

“…Similarly, Lee et al. (2019) reported that the content of alanine significantly decreased in Perilla frutescens Britton var. acuta Kudo when roasted at 150°C for 0–8 min, whereas hydroxylysine significantly increased ( p < .05).…”

“…This result was in agreement with recent studies by our research group in that glutamic acid was the most prevalent amino acid in both Angelica gigas Nakai and Perilla frutescens Britton var. acuta Kudo during roasting process (Kim et al., 2019; Lee et al., 2019). Glutamic acid only has sour taste, whereas monosodium glutamate, a combination with sodium, creates savory taste that is also known as umami taste.…”

“…GABA is known to have sour taste and suppresses bitterness of organic compounds including quinone and caffeine (Ley, 2008). GABA plays an important role in sustaining and promoting diverse physical and physiological functions in human subjects (Kim et al, 2018; Lee et al., 2019).…”

“…Chemical components relevant to sensory characteristics in Platycodon grandiflorum during the roasting process were analyzed and the results are depicted in Figure 1. Electronic tongue module provides an objective analysis via relative comparisons of the tastes, and many studies have been utilized electronic tongue module in taste description of medicinal herbs (Kim et al, 2018; Kim et al., 2019; Lee et al., 2019). Umami taste and bitter taste substantially increased under the roasting conditions.…”