Korean Journal of Human Ecology (한국가정과학회지)
- Volume 8 Issue 4
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- Pages.23-35
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- 2005
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- 1226-9794(pISSN)
The Chemical Components of Perilla Leaf(frutescens Britton var. acuta Kudo) by the Making Process and Sensory Evaluation of Jasosuksu
제조과정에 따른 자소엽의 화학적 성분 및 자소숙수의 기호적 특성
- Kim, Seong-Mi (Department of Food & Cooking Science Sunhon National University) ;
- Jung, Hyun-Sook (Department of Food & Cooking Science Sunhon National University) ;
- Choi, Ok-Jal (Department of Food & Cooking Science Sunhon National University)
- Published : 2005.12.31
Abstract
The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf.
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