The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Optimization of Dynamic Headspace Purge Conditions for Concentration of Volatile Flavor Compounds of Roasted Perilla Seeds Oil by Response Surface Methodology

반응표면 분석에 의한 볶음들기름의 향기성분 포집조건 최적화

  • Kim, Suk-Ju (Department of Food and Nutrition, Woosong Information College)
  • Published : 2004.06.01
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Abstract

Dynamic headspace purge conditions were investigated to obtain minimum loss of high volatile compounds by breakthrough and maximum recovery of low volatile components of roasted perilla seed oil (RPSO). A response surface methodology was applied to evaluate the effect of purge temperature, purge time, and sample weight on $\ell$ n (total peak area), breakthrough ratio, and peak area of perilla ketone the least volatile component of RPSO. Sample weight was the most important factor on the $\ell$ n (total peak area) but it did not affect peak area of perilla ketone. All process variables significantly influenced breakthrough ratio. The optimum condition was determined by superimposing contour plots at purge temperature of 48$^{\circ}C$ for 12 min purge time at sample weight of 0.60 g. 2-Propanone, 2-butanone, acetic acid, 2-methyl propanal were main breakthrough compounds in RPSO flavor.

Tenax-TA와 동적 headspace 향 포집방법을 이용하여 볶음들기름의 향기성분을 농축하였다. 이때 반응표면분석법을 이용하여 Tenax-TA에 결합한 향기성분의 탈착에 의한 손실을 최소화하고 휘발성이 낮은 화합물의 포집 효율을 극대화시키는 최적조건을 결정하였다. 독립변수로 향 포집 온도와 시간 및 시료량을 설정하였고 총 peak 면적, 탈착율, 휘발성이 가장 낮은 화합물인 perilla ketone의 면적을 종속변수로 하였다. 등고선 그림을 겹친 결과 0.6 g의 볶음들기름을 48$^{\circ}C$에서 12분 동안 포집시키는 것이 최적조건이었으며 Tenax-TA에서 탈착되는 주요한 휘발성 화합물은 2-propanone, 2-butanone, acetic acid 및 2-methyl propanal이었다.

Keywords

References

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