Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil

Pepper oil sauce or ‘rayu’, is one of the most famous traditional condiments in Korea, Japan and China. Generally, it is prepared using edible oil from soybean, corn among others. Since perilla possesses high amount of omega-3 polyunsaturated fatty acids, the objective of the present study was to investigate the quality characteristics of pepper oil sauces prepared using perilla oil. The quality characteristics of perilla sauces (ONP: onion pepper oil, OIP: oil cake pepper oil and SHP: shrimp pepper oil) were compared with those of the commercially available sauce in Korea (KPO). Carbohydrate and sugar contents and calorie and peroxide values of commercial sauce were higher than those of the perilla oil sauces. However, crude protein and fat were higher in the perilla oil sauces. Soluble solid content of perilla oil sauces was significantly high as compared to that of KPO. The sauce prepared from perilla oil was found to be 12 times higher in omega-3 polyunsaturated fatty acid and 25%less in sodium than a commercial pepper oil sauce. Moreover, the sensory characteristics in terms of overall acceptability of OIP and SHP were also higher than that of the KPO. Results of the present study offer a good choice for production of high value perilla sauce.