Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 2
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- Pages.235-240
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- 1995
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- 0367-6293(pISSN)
Volatile Components and Fusel Oils of Sojues and Mashes Brewed by Korean Traditional Method
전통 방법으로 담금한 소주 제조중의 퓨젤유 및 향기성분
- In, Hye-Young (Department of Food and Microbial Technology, Seoul Woman's University) ;
- Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Woman's University) ;
- Lee, Dong-Sun (Department of Chemistry, Seoul Woman's University) ;
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Noh, Bong-Soo
(Department of Food and Microbial Technology, Seoul Woman's University)
- Published : 1995.04.29
Abstract
Volatile components and fusel oils of sojues and mashes brewed by four different traditional methods such as Andong soju, Moonbaeju, Leekangju, Jindo-hongju were studied. Fusel oil contents of mashes were in the range of
전통 방법으로 제조한 안동소주, 문배주, 이강주, 진도홍주식 소주의 술덧과 소주의 퓨젤유 및 향기성분은 다음과 같다. 퓨젤유의 총량은 술덧에서