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http://dx.doi.org/10.5352/JLS.2020.30.2.162

Effects of Isoamyl Acetate Production in Makgeolli According to Fermentation Conditions  

Song, Choong Sung (Department of Biotechnology, Chonnam National University)
Ju, Hyun-Mok (Bluegreenkorea Co. Ltd.)
Kim, Jin Man (Department of Biotechnology, Chonnam National University)
Publication Information
Journal of Life Science / v.30, no.2, 2020 , pp. 162-168 More about this Journal
Abstract
Because of a continual reduction in its domestic market share, the quality of the Makgeolli, a Korean traditional liquor, needs to be upgraded. Among the several options for quality improvement, sufficient organoleptic expression of flavor is very important. We analyzed production changes of isoamyl acetate, which has a banana smell, based on fermentation temperature and sugar content through the cultivation of S. cerevisiae 98-5 KCCM 11396P using generally polished rice. The banana flavor of that fermentation mash was organoleptically high at 20℃, but a larger amount of isoamyl acetate was obtained with a higher sugar content at 10℃, based on analysis by GC-MS. Consequently, sufficient production of banana flavor from isoamyl acetate was based on the concentration of isoamyl alcohol as a substrate compound of isoamyl acetate, and the production depended highly on the maintenance of heat stability, since it is unstable in temperature and the minimized inhibition of alcohol acetyl transferase by unsaturated fatty acids. We also found that production of the flavor component required the addition of sugar and a slightly higher temperature of 20~25℃ at the beginning stage of fermentation, with additional mash fermentation and a gradual decrease in temperature to 10~15℃.
Keywords
Glucose; isoamyl acetate; makgeolli; temperature; yeast;
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