Foods contain artificial flavors can be harmful because they may be unstable and toxic to the health. On the other hand, yuza(Citrus junos) has many organic acids and minerals so that yuza is beneficial for human health and has flavoring function as food additive. Yuza is famous for its flavor in Ko...
Foods contain artificial flavors can be harmful because they may be unstable and toxic to the health. On the other hand, yuza(Citrus junos) has many organic acids and minerals so that yuza is beneficial for human health and has flavoring function as food additive. Yuza is famous for its flavor in Korea, China, and Japan. But the flavor extraction is very difficult and the oxidation is occurs very rapidly during the extraction process. Therefore, commercially available yuza is not common. In this study, different extraction methods were compared for their flavor profiles, which include distillation and extraction, supercritical extraction(SFE), handpress, and coldpress extraction. The analysis of the extracted sample was done by GC-SPME analysis. Hand press method has been generally known as the best choice for the fresh yuza flavor extraction. So handpress method was compared with the other extraction methods. SFE was conducted at elevated pressures of 2000, 4000, 6000 psi. Coldpress extraction was performed after chopping, colloid milling, centrifuging of yuza peel. As the pressure is increased (2000, 4000, 6000 psi), major components (limonene, γ-terpinene, myrcene, α-pinene etc.) were increased in SFE. Linalooloxide was only detected in distillate extraction and it was due to oxidation of linalool by heating. The result of the coldpress method is similar to the handpress method. In the handpress extraction (yuza in 2004, 2005, and 2006), limonene (60.041, 60.653, 59.579 %), γ-terpinene (12.966, 12.81, 12.494 %), sabinene (5.358, 5.445, 4.749 %), myrcene (3.964, 3.975, 3.590 %), α-pinene (3.601, 3.542, 3.594 %), linalool (2.623, 2.806, 3.189 %) were detected. In coldpress extraction, limonene (57.865 %), γ-terpinene (14.012 %), sabinene (8.572 %), myrcene (3.933 %), α-pinene (3.01 %) were detected.
Foods contain artificial flavors can be harmful because they may be unstable and toxic to the health. On the other hand, yuza(Citrus junos) has many organic acids and minerals so that yuza is beneficial for human health and has flavoring function as food additive. Yuza is famous for its flavor in Korea, China, and Japan. But the flavor extraction is very difficult and the oxidation is occurs very rapidly during the extraction process. Therefore, commercially available yuza is not common. In this study, different extraction methods were compared for their flavor profiles, which include distillation and extraction, supercritical extraction(SFE), handpress, and coldpress extraction. The analysis of the extracted sample was done by GC-SPME analysis. Hand press method has been generally known as the best choice for the fresh yuza flavor extraction. So handpress method was compared with the other extraction methods. SFE was conducted at elevated pressures of 2000, 4000, 6000 psi. Coldpress extraction was performed after chopping, colloid milling, centrifuging of yuza peel. As the pressure is increased (2000, 4000, 6000 psi), major components (limonene, γ-terpinene, myrcene, α-pinene etc.) were increased in SFE. Linalooloxide was only detected in distillate extraction and it was due to oxidation of linalool by heating. The result of the coldpress method is similar to the handpress method. In the handpress extraction (yuza in 2004, 2005, and 2006), limonene (60.041, 60.653, 59.579 %), γ-terpinene (12.966, 12.81, 12.494 %), sabinene (5.358, 5.445, 4.749 %), myrcene (3.964, 3.975, 3.590 %), α-pinene (3.601, 3.542, 3.594 %), linalool (2.623, 2.806, 3.189 %) were detected. In coldpress extraction, limonene (57.865 %), γ-terpinene (14.012 %), sabinene (8.572 %), myrcene (3.933 %), α-pinene (3.01 %) were detected.
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