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Effect of drying temperature on sensory and flavor of perilla

文献类型： 外文期刊

作者： Zhang, Chao 1 ; Lu, Jiangchangmei 1 ; Wang, Yubin 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China

关键词： perilla;drying;flavor;sensory;microstructure

期刊名称：PROCEEDINGS OF THE 5TH INTERNATIONAL CONFERENCE ON INFORMATION ENGINEERING FOR MECHANICS AND MATERIALS

ISSN： 2352-5401

年卷期： 2015 年 21 卷

页码：

收录情况： SCI

摘要： The effect of drying temperature on sensory and flavor of perilla was evaluated. The color, microstructure and flavor was evaluated. The drying temperature of 55 degrees C hold the color and microstructure of the dehydrated perilla as the control, while the temperature of 95 degrees C was effective to keep the flavor of the perilla. Hence, the drying temperature of 75 degrees C was an option to hold the sensory and flavor of dehydrated perilla.

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