Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Flavor Compounds in Pine Mushroom Liquor Added with Pine Tree Chips

송절편을 첨가한 송이주의 향기 성분

  • Yoon, Jeong-Ah (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University) ;
  • Shin, In-Ung (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University) ;
  • Park, Eun-Hee (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University) ;
  • Lee, Ha-Yeon (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University) ;
  • Kim, Myoung-Dong (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University)
  • 윤정아 (강원대학교 바이오산업공학부) ;
  • 신인웅 (강원대학교 바이오산업공학부) ;
  • 박은희 (강원대학교 바이오산업공학부) ;
  • 이하연 (강원대학교 바이오산업공학부) ;
  • 김명동 (강원대학교 바이오산업공학부)
  • Received : 2019.03.25
  • Accepted : 2019.07.08
  • Published : 2020.09.28
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Abstract

Changes in flavor compounds in pine mushroom (Tricholoma matsutake) liquor added with pine tree chips were analyzed using gas chromatography/mass spectrometry. While three flavor compounds were detected in the control, fifteen were detected in the pine mushroom liquor added with pine tree chips. After eight-weeks of aging, the relative concentrations of β-fenchyl alcohol, 2-octanol, and methyl cinnamate, which are distinctive flavor characteristics of the pine mushroom, increased by 67.57%, 2.14%, and 0.94%, respectively, when pine tree chips were added (5%). Principal component analysis revealed that although flavor characteristics of the pine mushroom liquor were affected by the increased production of β-fenchyl alcohol due to the addition of pine tree chips, the aging time exerted a greater influence on flavor.

송이버섯이 첨가된 전통주를 제조한 후 송절편을 첨가하여 첨가량과 숙성 기간에 따른 향기 성분의 변화를 기체 크로마토그래피 질량분광법을 통해 조사하였다. 송절편을 첨가하지 않은 대조구에서는 총 3종의 향기 성분이 검출되었으나, 송절편을 첨가한 송이주에서는 총 15종의 향기 성분이 검출되었다. 송절편을 5% 첨가한 실험구에서 송이버섯 특유의 향기 성분인 β-fenchyl alcohol과 2-octanol, methyl cinnamate은 숙성기간 동안 상대적인 함량이 증가하여 8주 후에는 각각 67.57%, 2.14%와 0.94%를 나타냈다. 주성분 분석 결과 송절편 첨가에 의한 β-fenchyl alcohol의 상대적 함량 증가가 송이주의 향미 특성에 영향을 미치며, 송이주의 향미 특성은 송절편의 첨가량 보다 숙성 기간에 의해 더 큰 영향을 받는 것으로 판단된다.

Keywords

References

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