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KMID : 0665220040170020220
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 2 p.220 ~ p.228
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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
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Kim Suk-Ju
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Abstract
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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.
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KEYWORD
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dynamic headspace system, response surface methodology, roasted perilla seed oil, breakthrough compounds
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