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Food and Life
Korean Society for Food Science of Animal Resources

Food Life

eISSN: 2714-0865

DOI: https://doi.org/10.5851/fl.2023.e4

Article

Optimization of ultrasound system for the extraction of volatile compounds in Citrus junos(yuzu) peel using response surface methodology

Bo-Gyeong Kim1, Yun-Sang Choi1,*, Bum-Kuen Kim1, Min Kyung Park1
1Korea Food Research Institute, Wanju-Gun 55365, Korea.
*Corresponding Author: Yun-Sang Choi, Korea Food Research Institute, Wanju-Gun 55365, Korea, Republic of. Phone: +82632199387. E-mail: kcys0517@kfri.re.kr.

© Copyright 2023 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 17, 2023; Revised: Mar 11, 2023; Accepted: Mar 16, 2023

Published Online: Mar 27, 2023

Abstract

This is study was investigated the optimization of ultrasound system for the extraction of volatile compounds in Citrus junos (yuzu) using response surface methodology (RSM). The independent variables were ultrasound amplitude (X1), temperature (X2), time (X3), and response variables were the total peak area of volatile compounds (Y1) and the peak area of limonene (Y2) obtained by gas chromatography-mass spectrometry. Based on the results predicted optimization extraction conditions in Y1 were the ultrasound amplitude 65.56 %, sonication temperature 62.14℃, sonication time 57.85min. While the predicted optimization extraction conditions in Y2 were the ultrasound amplitude 74.94 %, sonication temperature 64.12℃, sonication time 61.00min.    

Keywords: Yuzu peel; Volatile compound; Response surface methodology; D-limonene