关键词: 紫苏籽, 蒸汽爆破, 品质, 风味, 香气活性值（OAV）, 主成分分析（PCA）

Abstract: Perilla seed was used as raw material, and the effects of different steam explosion treatment time (30s, 45s, 60s) on the quality and flavor compounds of perilla seed oil were studied. The results showed that steam explosion pretreatment had no significant effect on the composition and content of saturated and unsaturated fatty acids in perilla seed oil, the acid value and peroxide value increased and were significantly higher than the blank group, but both met the standard requirements; With the increase of steam explosion treatment time, the L* value decreased, the b* value increased significantly, and the contents of total phenolic and phytosterol increased significantly. The total phenolic content in 30s, 45s, and 60s was 1.95, 2.29, and 2.77 times of that in blank group, respectively, and the phytosterol content increased by 5.36%, 6.48%, and 9.33%, respectively. However, there was no significant change in the contents of total tocopherol and benzopyrene, and the benzopyrene content was much lower than the limit of the national standard. A total of twenty-three volatile flavor compounds were identified by gas chromatography-mass spectrometry (GC-MS), and the variety and content of flavor compounds in perilla seed oil increased significantly after steam explosion. Eleven key flavor compounds were identified by combining odor activity value (OAV) and principal component analysis (PCA), and the volatile characteristic flavor changed from single hydrocarbons and esters to aldehydes and heterocyclic flavor components. The overall flavor changed from fruit and oil light aroma to oil baking aroma and nut aroma.

Key words: perilla seed, steam explosion, quality, flavor, odor activity value (OAV), principal component analysis (PCA)