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May 29, 2026Journal of the Korean Society of Food Science and NutritionOpen Access

Sensory Characteristics, Consumer Acceptance, Physicochemical Properties, and Antioxidant Activity of Blended Perilla and Sesame Oils

Kyungtae Jang Chaewon No D J Lee Yubin Ha Eunkyung Kim Youngseung Lee Yoonhwa Jeong

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Key Points

This research aims to assess the sensory characteristics, consumer acceptance, and antioxidant activity of blended perilla and sesame oils.
Samples of blended perilla and sesame oils were analyzed for sensory properties and physicochemical characteristics.
Consumer acceptance was evaluated through surveys or taste tests.
Antioxidant activity was measured using established biochemical assays.
Blended oils exhibited favorable sensory characteristics, with high consumer acceptance ratings.
Antioxidant activity analysis showed significant levels, indicating health-promoting properties of the blended oils.

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Implication

Evaluates sensory attributes and antioxidant activity of perilla and sesame oil blends, suggesting health benefits.

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Cite This Study

Jang et al. (2026) studied this question.

synapsesocial.com/papers/6a1bcfb05783ba022b6fbb43 https://doi.org/10.3746/jkfn.2026.55.5.434

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Physicochemical Properties, Fatty Acid Composition, and Nutritional Quality of Thai Perilla Seed Oil, Sesame Seed Oil, and Their Blended OilOriginal Research · 2026
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3Antioxidant activity and lignan levels in commercial perilla oil in Korea2025 · 1 citations
4Comprehensive Characterisation of Perilla Seed Oil for Potential Applications as a Bioactive Food Ingredient - Review2024 · 5 citations
5Quality and Shelf‐Life Evaluation of Perilla Seed Oil, Sesame Seed Oil, and Their Blended Oil in Dietary Supplements: A Moisture Sorption Isotherm ApproachOriginal Research · 2026

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