Browse > Article
http://dx.doi.org/10.9721/KJFST.2015.47.5.567

Volatile Component Analysis of Commercial Japanese Distilled Liquors (Shochu) by Headspace Solid-Phase Microextraction  

Shin, Kwang-Jin (Department of Culinary and Food Service Management, Sejong University)
Lee, Seung-Joo (Department of Culinary and Food Service Management, Sejong University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.5, 2015 , pp. 567-573 More about this Journal
Abstract
In this study, volatile compounds in nine commercial Japanese distilled liquors (Shochu) were isolated by headspace solid-phase microexrraction (SPME) and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). A total of 76 volatile components, including 48 esters, 13 alcohols, and 15 miscellaneous components, were identified. Esters and alcohols constituted the largest groups of quantified volatiles. Differences in volatile components among the distilled liquors and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 77.92% of the total variation across the samples. The samples using barley koji showed higher overall concentrations of total volatile components. Additionally, the principal component analysis did not reveal any sample grouping based on the raw material used.
Keywords
Japanese distilled liquors; volatile components; headspace solid-phase microextraction; gas chromatography-mass spectrometry;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Ahn BH. Research status of traditional liquor. Bull. Food Technol. 7: 42-47 (1994)
2 Jung ST, Park YK, Jung JH, Hwang KT, Kang BC, Jung SG. Development of distillation type soju from sweet potato. Agriculture, Forestry and Fisheries R&D Report. Ministry of Agriculture Food Rural Affairs pp. 125-254 (1996)
3 Kim MH, Yoshitake K, Takamine K, Lee HU, Kim WS. Aromatic ingredients and distinct flavors of the koguma-Soju produced from Korean sweet potato varieties yeonmi, jeungmi, shincheonmi, and shinyeulmi. Korean J. Food Sci. Technol. 47: 51-55 (2015)   DOI
4 Yoshizaki Y, Yamato H, Takamine K, Tamaki H, Ito K, Sameshima Y. Analysis of volatile compounds in shochu koji, sake koji, and steamed rice by gas chromatography-mass spectrometry. J. I. Brewing 116: 49-55 (2010)   DOI
5 Jeong ST, Kwak HJ, Kim SM. Quality characteristics and biogenic amine production of makgeolli brewed with commercial nuruks. Korean J. Food Sci. Technol. 45: 727-734 (2013)   DOI   ScienceOn
6 Lee DS, Park HS, Kim K, Lee TS, Noh BS. Determination and multivariate analysis of flavour components in the Korean folk sojues using GC-MS. Korean J. Food Sci. Technol. 26: 750-758 (1994)
7 Korea alcohol and liquor industry association. Market trend of 2004's Korea Alcoholic Beverages. Vol. 25. Korea Alcohol Liquor Industry Association, Seoul, Korea. pp. 43-54 (2005)
8 Korea alcohol and liquor industry association. Market trend of 2005's Korea Alcoholic Beverages. Vol. 26. Korea Alcohol Liquor Industry Association, Seoul, Korea. pp. 28-32 (2006)
9 Korea alcohol and liquor industry association. Market trend of 2006's Korea Alcoholic Beverages. Vol. 27. Korea Alcohol Liquor Industry Association, Seoul, Korea. pp. 31-36 (2007)
10 Korea alcohol and liquor industry association. Market trend of 2012's Korea Alcoholic Beverages. Vol. 33. Korea Alcohol Liquor Industry Association, Seoul, Korea. pp. 72-81 (2013)
11 Song YO. Quality characteristics of traditional soju (distilled liquor) depending on different sources of koji. MS thesis, Seoul National University of Technology, Seoul, Korea (2013)
12 Lee KH. The production and market status of distilled liquor. J. Korean Soc. Food Cult. 4: 301-309 (1989)
13 Cho SI, Kang SA, Cheong C. Yeast selection for quality optimization of distilled spirits. J. Korea Acad. Ind. Coop. Soc. 14: 3887-3896 (2013)
14 Min YK, Yun HS, Jeong HS, Jang YS. Changes in compositions of liquor fractions distilled from samil-ju with various distillation conditions. Korean J. Food Sci. Technol. 24: 440-446 (1992)
15 Lee DH, Lee YS, Cho CH, Park IT, Kim JH, Ahn BH. The qualities of liquor distilled from ipguk (koji) or nuruk under reduced or atmospheric pressure. Korean J. Food Sci. Technol. 46: 24-32 (2014)
16 Lee DH, Jung JW, Lee YS, Seo JS, Park IT. Fermentation characteristics for preparation of distilled liquor made of mixed grains. Korean J. Food Sci. Technol. 46: 446-455 (2014)   DOI
17 Lee DH, Park IT, Lee YS, Seo JS, Jung JW, Kim TW, Kim JH, Ahn BH. Quality characteristics of fermented wine using nuruk by aging container and period of distilled liquor. J. Korean Soc. Food Sci. Nutr. 43: 1579-1587 (2014)   DOI
18 Lee SJ, Park CS, Kim HK. Sensory profiling of commercial Korean distilled Soju. Korean J. Food Sci. Technol. 44: 648-652 (2012)   DOI   ScienceOn
19 Kovats ES. Gas chromatographic characterization of organic substances in the retention index system. Adv. Chromatogr. 1: 229-247 (1965)
20 Lee SM, Han HY, Lee SJ. Volatile compounds in takju (rice wine) using different types of fermentation starters. Food Eng. Prog. 18: 348-354 (2014)   DOI
21 Lee TS, Choi JY. Volatile flavor components in mash of takju prepared by using Aspergillus kawachii nuruks. Korean J. Food Sci. Technol. 37: 944-950 (2005)
22 Lee SJ, Ahn BM. Thermal changes of aroma components in soybean pastes (doenjang). Korean J. Food Sci. Technol. 40: 277-276 (2008)
23 Yuda J. Volatile compounds from beer fermentation. J. Soc. Brew. Japan 71: 818-830 (1976)
24 Ju MN, Hong SW, Kim KT, Yum SK, Kim GW, Chung KS. Preparation of Korean traditional alcoholic beverage (yakju) by a protoplast fusion yeast strain utilizing starch and its quality characteristics. Korean J. Food Sic. Technol. 41: 541-546 (2009)
25 Yi HC, Moon SH, Park JS, Jung JW, Hwang KT. Volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure. J. Korean Soc. Food Sci. Nutr. 39: 880-886 (2010)   DOI   ScienceOn
26 Nunokawa Y. Composition of sake. J. Soc. Brew. Japan 62: 854-860 (1967)   DOI
27 Choi SH, Im SI, Hu SH, Kim YM. Processing conditions of low salt fermented squid and its flavor components: 1. volatile flavor components of low salt fermented squid. J. Korean Soc. Food Sci. Nutr. 24: 261-267 (1995)
28 In HY, Lee TS, Lee DS, Noh BS. Volatile components and fusel oils of sojues and mashes brewed by Korean traditional method. Korean J. Food Sci. Technol. 27: 235-240 (1995)
29 Bae SM, Jung SY, Jung IS, Ko HJ, Kim TY. Effect of the amount of water on the yield and flavor of Korean distilled liquor based on rice and corn starch. J. East Asian Soc. Dietary Life 13: 439-446 (2003)
30 Jang JH. History of Korean traditional liquor. J. Korean Soc. Food Cult. 4: 271-274 (1989)