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Effects of Sweet Potato Cultivars and Koji Types on General Properties and Volatile Flavor Compounds in Sweet Potato Soju  

Park, Jeong-Seob (Department of Bioprocess Engineering, Graduate School, Chonbuk National University)
Chung, Bong-Woo (Department of Bioprocess Engineering, Graduate School, Chonbuk National University)
Bae, Jae-O (Department of Food and Biotechnology, Woosuk University)
Lee, Jun-Hyun (Department of Food Science and Culinary Arts, Woosuk University)
Jung, Mun-Yhung (Department of Food Science and Culinary Arts, Woosuk University)
Choi, Dong-Seong (Department of Food and Biotechnology, Woosuk University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.4, 2010 , pp. 468-474 More about this Journal
Abstract
Alcoholic fermentations with rice koji [Aspergillus awamori Nakazawa KCCM 60246 (black), Aspergillus kawachii KCCM 32819 (white), Aspergillus oryzae KCCM 11372 (yellow)] and improved nuruk were carried out for the preparation of sweet potato soju using two different potato cultivars (Jinhongmi and Hobak). The Jinhongmi mashes showed $9.2-11.4^{\circ}Brix$, 195.6-260.5 mg glucose/100 mL, pH 4.6-4.9, 0.53-0.83% acidity and 13.2-16.2% alcohol content. The Hobak mashes showed $7.0-8.4^{\circ}Brix$, 31.9-47.4 mg glucose/100 mL, pH 4.4-4.7, 0.22-0.24% acidity, and 9.6-11.2% alcohol content. The alcohol yield of the Jinhongmi mashes using black, white, yellow koji and improved nuruk were 229.2, 194.5, 238.6 and 229.3 L/ton, respectively. The alcohol yields of Hobak mashes using black, white, yellow koji and improved nuruk were 132.8, 144.4, 141.6 and 167.4 L/ton, respectively. All types of sweet potato soju showed stronger flavor and taste than Kurokirishima (Japanese sweet potato soju). Especially, soju made from Jinhongmi with white koji and Jinhongmi with improved nuruk showed the strongest levels. Flavor components of sweet potato soju included decanoic acid ethylester, dodecanoic acid ethylester, tetradecanoic acid ethylester, hexadecanoic acid ethylester, 9-octadecanoic acid ethylester, and octadecanoic acid ethylester. Although the flavor profiles of Jinhongmi soju, Hobak soju, and Kurokirishima were very similar, the flavor content of Kurokirishima soju was lower. The results of the GC volatile analysis were in good correlation with flavor and taste.
Keywords
soju making; sweet potato; koji; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By SCOPUS : 2
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