들깨의 볶음 조건에 따라 착유한 들기름의 성분 변화 및 관능적 특성을 조사하였다. 이때 들깨의 볶음 온도는 150, 170, 190, $210^{circ}C$로 볶음 시간은 10, 20, 30분으로 하였다. 볶음 조건에 따라 볶은 들깨로부터 압착법으로 들기름을 착유시 볶음 온도가 높고 볶음 시간이 길어질수록 수율은 증가하였다. 볶음 조건에 따라 볶아 착유한 들기름중의 지방산 조성은 차이가 없었으며 linolenic acid가 약 60%로 가장 주된 지방산이었고 불포화 지방산이 전체 지방산의 88% 이상이었다. 들기름중의 인 함량은 들깨의 볶음 온도가 높아지고 볶음 시간이 길어질수록 감소하는 경향을 나타냈으며 특히 $190^{circ}C$에서 30분, $210^{circ}C$에서 $20{sim}30$분 볶아 착유한 경우에는 급격히 감소하였다. 한편, 들기름중의 tocopherol 함량은 들깨의 볶음 조건에 의해 영향을 받지 않는 것으로 나타났으며 v-tocopherol이 총tocopherol 함량의 약 92%로 가장 주된 tocopherol이었다. 들기름의 관능검사 결과 들깨의 볶음 조건에 의해 들기름의 향미, 맛, 색깔, 종합적 기호도등이 1% 이내의 유의차를 보였으며 $190^{circ}C$에서 20분 볶아 착유한 들기름이 기호도에서 가장 우수한 것으로 나타났다.
The main objectives of this study was to characterize physicochemical properties, oxidative stability and sensory property of perilla oil obtained by various roasting temperature and time. Roasting temperature of perilla seed was conducted from $150^{circ}C;to;210^{circ}C$ at the increment of $20^{circ}C$, and roasting time was 10, 20 and 30 min. Yield of perilla oil was increased as the roasting temperature and time were increased. The content of linolenic acid, a major fatty acid in perilla oil, was 60%. There was no differences in fatty acid composition upon the roasting conditions. Unsaturated fatty acid was contained more than 88% of the total fatty acids. Contents of phosphorus in perilla oils were decreased as the roasting temperature and time were increased. Phosphorus contents were significantly decreased at $190^{circ}C$ for 30 min and $210^{circ}C;for;20{sim}30$ min. Tocopherol contents were unchanged at the roasting conditions of present study and gamma-tocopherol was shown to be the major tocopherol. Sensory evaluation of perilla oil roasted in various conditions showed significant differences in taste, color, flavor and palatability. The perilla oil roasted at $190^{circ}C$ for 20 min had the best palatability.
