들깨를 15$0^{circ}C$에서부터 21$0^{circ}C$까지 10~30분간 볶아서 착유한 들기름에 존재하는 갈색물질의 갈색도와 전자제공력과, 또한 기호성 및 산화 안정성을 검토하였다. 들기름으로 추출한 갈색물질은 들깨의 볶는 온도와 시간이 증가에 따라 증가하였다. 들깨를 210~에서 30분간 볶아 착유한 들기름으로부터 추출한 갈색물질은 15$0^{circ}C$에서 10분간 볶은 것에 비해 13배 정도 증가하였다. 한편 볶음조건에 따라 착유한 들기름 중의 갈색물질 추출물의 DPPH에 대한 전자제공력은 볶음온도와 시간 증가에 따라 향상되었다. 21$0^{circ}C$에서 30분 볶아 착유한 들기름중의 갈색물질은 15$0^{circ}C$에서 10분 볶은 것에 비해 전자제공력이 약 3배 증가하였다. 기호성이 가장 우수한 들기름에 산화 안정성이 가장 좋은 들기름을 5~20% 혼합한 15% 혼합량 것 중 기호도와 산화 안정성이 가장 우수하였다. 21$0^{circ}C$에서 30분 볶아 착유한 들기름 중의 갈색물질은 19$0^{circ}C$에서 20분 볶아 착유한 들기름의 산화 안정성을 증가시켰다.
This study was performed to investigate the browning intensity and electron donating ability of browning material in perilla oils from seeds roasted at 150~21$0^{circ}C$ for 10~30 min. It was also investigated the oxidative stability of the blended perilla oil on the basis of sensory property and oxidative stability. The browning intensity in perilla oil increased with the roasting temperature and time increased. The browning intensity of perilla oil from seed roasted at 21$0^{circ}C$ for 30 min indicated 13 times higher than that of perilla oil from seed at 15$0^{circ}C$ for 10 min. Electron donating ability on DPPH of browning materials presented in perilla oils increased with the roasting temperature and time increased. The electron donating ability of browning materials in perilla oil from seed reasted at 21$0^{circ}C$ for 30 min indicated 3 times higher than those of perilla oil from seed at 15$0^{circ}C$ for 10 min. In conclusion, for the improvement of oxidative stability of perilla oil, perilla seed should be roasted at 21$0^{circ}C$ for 30 min. These results suggest that browning materials formed between sugars and amino acids attribute to improve quality of oil such as sensory properties and oxidative stabilities. For the improvement of sensory property and oxidative stability of oil, perilla oil from seed roasted at 19$0^{circ}C$ for 20 min was blended with the oil from seed roasted at 21$0^{circ}C$ for 30 min as ratio of 85 : 15.
