Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Characteristics of Alcohol Fermentation in Citrus Hydrolysate by Different Kinds of Sugar

첨가당의 종류에 따른 감귤 가수분해물의 알코올발효 특성

  • Park, Chan-Woo (Department of Food Science and Technology, Keimyung University, Korea and KMF Co, Ltd.) ;
  • Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University, Korea and KMF Co, Ltd.) ;
  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University, Korea and KMF Co, Ltd.) ;
  • Choi, In-Wook (Korea Food Research Institute) ;
  • Lee, Sang-Il (Department of Food, Nutrition & Cookery, Keimyung College University) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University, Korea and KMF Co, Ltd.)
  • 박찬우 (계명대학교 식품가공학과 및 (주)KMF) ;
  • 우승미 (계명대학교 식품가공학과 및 (주)KMF) ;
  • 장세영 (계명대학교 식품가공학과 및 (주)KMF) ;
  • 최인욱 (한국식품연구원) ;
  • 이상일 (계명문화대학 식품영양조리학부) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)KMF)
  • Received : 2011.03.21
  • Accepted : 2011.08.26
  • Published : 2011.10.30
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Abstract

This study investigated the alcohol fermentation characteristics of citrus hydrolysate by adding various sugars(sucrose, honey, fructose and fructooligosaccharide). As a result, the alcohol content was shown to be similar among all the sugars. Fructose, glucose, sucrose and maltose were detected as a major free sugar. In particular, the contents of fructose and glucose were shown to be higher in sucrose addition, lactic, citric and malic acids were detected as major organic acids of citrus wine. When the sensory characteristics of citrus wines were compared, flavor was shown to have a sensory score of 5.1 in sucrose addition, showing the most preference. However, no significant difference in preference was found among the sugars. Color, taste and overall acceptability were shown to have the most preference in sucrose addition, and then in honey, fructose, and fructooligosaccharide in order. Therefore, a further study on the improvement of quality and sensory preference using aging process and complex sugars is required.

본 연구에서는 감귤 가수분해물에 각각의 당(설탕, 꿀, 과당, 플락토올리고당)으로 보당하여 알코올발효 특성을 조사하였다. 그 결과, 알코올 함량은 모든 보당구에서 큰 차이가 없었다. 주요 유리당으로는 fructose, glucose, sucrose 및 maltose가 검출되었다. 특히 설탕 보당구에서 fructose 및 glucose 함량이 높게 나타났다. 감귤와인의 주요 유기산은 lactic, citric 및 malic acid로 총 3종이 검출되었다. 관능적 기호특성을 비교한 결과, 향은 설탕 보당구에서 5.1로 가장 높은 기호특성을 보였으나 시료들간의 유의적인 차이는 없었다. 색, 맛 및 전반적 기호도는 설탕 보당구에서 가장 높은 기호특성을 보였고 꿀, 과당, 플락토올리고당 순이었다. 따라서 향후 숙성과정 및 복합당을 활용한 품질 및 관능적 기호도 향상에 관한 연구가 요구되었다.

Keywords

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