한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제27권3호
  • /
  • Pages.236-245
  • /
  • 1999
  • /
  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

Saccharomyces와 Hansenula의 혼합배양에 의해 제조한 민속증류수의 향미특성

Flavor Characteristics of Korean Traditional Distilled Liquors Produced by the Co-culture of Saccharomyces and Hansenula

  • 홍연 (서울여자대학교 식품.미생물공학과) ;
  • 박승국 (경희대학교 생명과학부) ;
  • 최언호 (서울여자대학교 식품.미생물공학과)
  • Hong, Yeun (Department of Food and Microbial technology, Seoul Women's University) ;
  • Park, Seung-Kook (Department of Food Science and Technology, Kyunghee University) ;
  • Choi, Eon-Ho (Department of Food and Microbial technology, Seoul Women's University)
  • 발행 : 1999.06.01
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초록

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

키워드

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