2 furancarboxaldehyde/perilla

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Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica).

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Perilla seeds have more than 60% of α-linolenic acid, one of omega-3 essential fatty acids. Headspace volatiles and physicochemical properties including color, fluorescence intensity, and the oxidation products in perilla oil (PO) from perilla seeds roasted at different conditions were analyzed.

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