한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권3호
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- Pages.563-570
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- 1997
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- 0367-6293(pISSN)
누룩 종류를 달리하여 담금한 탁주 술덧의 휘발성 향기성분
Volatile Flavor Components in Mash of Takju Prepared by Using Different Nuruks
- Han, Eun-Hey (Department of Food and Microbial Technology, Seoul Women's University) ;
- Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
- Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
- Lee, Dong-Sun (Department of Chemistry, Seoul Women's University)
- 발행 : 1997.06.01
초록
GC와 GC-MS를 사용하여 발효 16일 후 탁주술덧의 휘발성 향기성분으로 alcohol 20종, ester 26종, acid 10종, aldehyde 10종, 기타 6종 등 모두 72종이 검출되었다. Aspergillus oryzae구는 68종으로 가장 많았고 재래누룩구의 술덧은 60종으로 적었다. 72종의 휘발성 향기성분 중 54종의 향기성분이 모든 시험 구에서 공통으로 검출되었다. 휘발성 향기성분의 면적비율은 alcohol류
Volatile flavor components in the mash of takjus prepared by using different nuruks such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and nuruk (Korean-style bran koji), were identified by using GC and GC-MS. Twenty alcohols, 26 esters, 10 acids, 10 aldehydes and 6 others were found in the mash of takju after 16 days of fermentation. Takju by Aspergillus oryzae nuruk had the most various components of volatile flavor. Fifty-four flavor components including ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2,3-butadienol (D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid and benzene acetic acid 4-acetyloxy-3-methyl ethyl ester were usually detected in all the treatments. The relative peak area of volatile components was as follows: alcohol