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한국식품과학회지 = Korean journal of food science and technology v.39 no.6 = no.196, 2007년, pp.593 - 599   피인용횟수: 11
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효모종류를 달리한 탁주 술덧의 휘발성 향기성분
Volatile Flavor Components in the Mashes of Takju Prepared Using Different Yeasts

이홍숙   (서울여자대학교 식품공학과UU0000719  ); 이택수   (서울여자대학교 식품공학과UU0000719  ); 노봉수   (서울여자대학교 식품공학과UU0000719  );
  • 초록

    GC와 GC-MS를 사용하여 발효 6일차의 탁주 술덧의 휘발성 향기 성분을 분석한 결과 알코올 14종, 에스테르 13종, 유기산 5종, 알데하이드 3종, 아민 7종, 기타 2종으로 최대 44종이 검출되었다. S. coreanus구에서 44종으로 가장 많은 향기성분이 검출되었다. 모든 시험구에서 공통으로 검출된 성분은 ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol의 알코올 7종과 ethyl lactate, diethyl butanoate, diethyl succinate의 에스테르 3종, acetic acid, isopentanoic acid, hexanoic acid의 유기산 3종, acetaldehyde의 알데하이드 1종, 1,3-cyclohexane diamine의 아민 1종 등 총 15종이었다. 휘발성 향기성분의 면적비율(peak area%)은 알코올(96.758-99.387%), 에스테르(0.081-0.968%), 유기산(0.040-0.640%), 알데하이드(0.266-0.959%), 아민(0.011-0.047%)으로 나타났다. Methylpentanol, 3-methylthio-1-propanol, benzeneethanol, isoamyl acetate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, ethyl stearate, hexadecanoic acid 성분은 특별히 S. coreanus구에서 타시험구에 비해 높은 함량을 나타냈고, 1-propanol, isobutyl alcohol 성분은 S. ellipsoideus구에서 isoamyl alcohol, 1-pentanol, dimethyl ketol 성분은 S. carlsbergensis구에서 1,3-butanediol, diethyl butanoate, phenylethyl formate 성분은 S. rouxii 구에서 높은 함량을 나타냈다. 외관, 향, 맛, 입안에서의 감촉, 뒷맛 그리고 전반적인 기호도에 대한 탁주 술덧의 관능검사 결과에서는 향과 전반적인 기호도를 제외한 모든 항목에서 시험구간의 유의적인 차이가 있었으며, S. coreanus구가 맛, 입안에서의 감촉, 뒷맛에서 S. rouxii는 외관에서 가장 높은 점수를 받았다.


    In this study, we examined the volatile flavor components in the mashes of takju prepared using different yeasts such as Saccharomyces coreanus, S. ellipsoideus, S. carlsbergensis, S. cerevisiae (Baker's yeast), and S, rouxii by GC and GC-MS. Fourteen alcohols, 13 esters, 5 acids, 3 aldehydes, 7 amines, and 2 other compounds were identified in the mash after 6 days of fermentation. On day 6, the takju fermented by S. coreanus had the greatest variety of volatile flavor components. Fifteen flavor components, including ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzeneethanol, ethyl lactate, acetic acid, acetaldehyde, and 1,3-cyclohexane diamine, were typically detected in all the treatments. The relative peak areas of the volatile components were as follows: alcohols (96.758-99.387%), esters (0.081-0.968%), acids (0.040-0.640%), aldehydes (0.266-0.959%), and amines (0.011-0.047%). In particular, 1-propanol, isobutyl alcohol, 3-methyl-1-butanol, 2,3-butanediol, trimethyl benzylalcohol, heptene-2,4-diol, ethyl lactate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, linoleic acid, hexadecanoic acid, and acetaldehyde were hish in the takju made by S. coreanus. Also, ethyl stearate was high in the takju made by S. carlsbergensis, and hexanoic acid was high in the takju made by S. cerevisiae. Finally, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol, ethyl octadecanoate, acetic acid, pentanal, and 1,3-cyclohexane diamine were high in the takju made by S. rouxii.


  • 주제어

    takju .   mash fermentation .   volatile component.  

  • 참고문헌 (27)

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  • 이 논문을 인용한 문헌 (11)

    1. Kim, Hye-Ryun ; Kwon, Young-Hee ; Jo, Sung-Jin ; Kim, Jae-Ho ; Ahn, Byung-Hak 2009. "Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks" 한국식품과학회지 = Korean journal of food science and technology, 41(3): 296~301     
    2. Ju, Min-No ; Hong, Sung-Wook ; Kim, Kwan-Tae ; Yum, Sung-Kwan ; Kim, Gye-Won ; Chung, Kun-Sub 2009. "Preparation of Korean Traditional Alcoholic Beverage (Yakju) by a Protoplast Fusion Yeast Strain Utilizing Starch and its Quality Characteristics" 한국식품과학회지 = Korean journal of food science and technology, 41(5): 541~546     
    3. 2009. "" Food science and biotechnology, 18(5): 1109~1117     
    4. Park, Sang-Soon ; Yoon, Jin-A ; Kim, Je-Jung 2010. "Quality Properties of Takju(Rice Wine) Added with Kidney Bean" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(4): 575~581     
    5. Son, Hong-Seok ; Park, Byung-Dae ; Ko, Bong-Kuk ; Lee, Cherl-Ho 2011. "Quality Characteristics of Takju Produced by Adding Different Amounts of Water" 한국식품과학회지 = Korean journal of food science and technology, 43(4): 453~457     
    6. Jeong, Yong-Jin ; Seo, Ji-Hyung 2012. "Volatile Compounds of Potato Sojues Produced by Different Distillation Condition" 한국식품저장유통학회지 = Korean journal of food preservation, 19(3): 433~437     
    7. 2014. "" Mycobiology, 42(4): 353~360     
    8. Lee, Dae Hyoung ; Jung, Jae Woon ; Lee, Yong Sun ; Seo, Jae Soon ; Park, In Tae 2014. "Fermentation Characteristics for Preparation of Distilled Liquor Made of Mixed Grains" 한국식품과학회지 = Korean journal of food science and technology, 46(4): 446~455     
    9. Jeon, Hyejeong ; Yu, Jae Chul ; Kim, Gyewon ; Kong, Hong-Sik 2014. "Quality Characteristics of Takju by Yeast Strain Type" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(5): 971~978     
    10. Jeong, Jae-Hong ; Chai, He-Suk ; Lee, Yun-Hi ; Lee, Kun-Soon ; Kim, Jae-Min ; Lee, Jeong-Hoon 2015. "Quality Characteristics of Takju, Yakju, Spirit made by Pulse Crop Nuruks" 한국조리학회지 = The Korean journal of culinary research, 21(3): 232~247     
    11. 2016. "" Food science and biotechnology, 25(4): 979~985     

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