저장조건에 따른 금산 추부깻잎의 물리적 특성을 분석하였다. 깻잎의 a/b값은 저장기간이 증 가할수록 증가하는 경향을 보였다. 저장온도 25℃와 4℃에서 제 1주성분 값의 기여율은 각각 93.07%, 97.81%로 나타나 전자코를 이용한 저장온도에 따른 휘발성 향기성분 패턴의 구별이 가능하였다. 저장기 간에 따른 제 1주성분 값의 변화는 저장온도 25℃에 비해 4℃에서 변화의 폭이 적었음을 확인할 수 있 었다.

The physical properties of perilla leaves cultivated in Geumsan province were analyzed according storage conditions. The a/b values of perilla leaves increased with increasing storage period. Electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of perilla leaves. Sensitivities(delta Rgas/Rair) of sensors from electronic nose were obtained by principal compound analysis(PCA). Proportion of the first principal component was 93.07% at 25℃ and 97.81% at 4℃, respectively. In our result, flavor patterns of perilla leaves can be differentiated according to the storage temperature.

• 허상선(중부대학교 식품생명과학과) | Sang-Sun Hur (Department of Food Science and Biotechnology, Joongbu University, Geumsan, Chungnam 312-702, Korea) Corresponding author