Browse > Article
http://dx.doi.org/10.9721/KJFST.2019.51.6.543

Changes in volatile compounds in rice-based distilled soju aged in different types of containers  

Kim, Wan-Keun (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.51, no.6, 2019 , pp. 543-550 More about this Journal
Abstract
In this study, volatile compounds in 13 aged and 3 commercial rice-distilled soju samples were isolated by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 85 volatile components including 35 esters, 15 alcohols, 5 ketones, 3 aldehydes, 15 miscellaneous, and 14 unknowns were identified. Esters and alcohols were the largest groups among the quantified volatiles. Differences in volatile compounds among the distilled soju samples and possible sample groupings were examined by principal component analysis of the GC-MS datasets. The first and second principal components (PC1 and PC2, respectively) explained 51.94% of the total variation across the 16 samples. The samples aged in oak containers had higher concentrations of ketones, aldehydes, and miscellaneous compounds. In the positive direction of PC1, oak-aged samples were observed, while, pot-aged samples were observed on the far negative side. Furthermore, samples aged for longer periods, such as 18 months, were observed in the positive direction of PC2.
Keywords
Volatile compounds; Distilled soju; Aging; GC-MS; oak; pottery;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Andre RA, Leandro MS, Aline MB. Formation of volatile and maturation- related congeners during the aging of sugarcane spirit in oak barrels. J. Inst. Brew. 120: 529-536 (2014)
2 Bae SM. Distilled soju production technology. Wogok Pub. Co., Seoul, Korea. pp.14-16, 166-306 (2001)
3 Camara JS, Marques JC, Perestrelo RM, Rodrigues F, Oliveira L, Andrade P, Caldeira M. Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings. J. Chroma A. 1150: 198-207 (2007)   DOI
4 Ebeler SE. Analytical chemistry: Unlocking the secrets of wine flavor. Food Rev. Inter. 17: 45-64 (2001)   DOI
5 Gayle AB, Yoji H. Screening method for petroleum-derived aromatic hydrocarbons in wine. Aus J. Grape. Wine Res. 10: 17-25 (2004)   DOI
6 Kang SH, Kim JH, Lee AR, Kim AR, Kim TW. Physicochemical properties of rice-distilled spirits matured in oak and stainless steel containers. Korean J. Food Sci. Technol. 49: 369-376 (2017)   DOI
7 Giuliano D, Solange IM, Jose MO, Jose AT. Characterization of volatile compounds in an alcoholic beverage produced by whey fermentation. Food chem. 112: 929-935 (2009)   DOI
8 Gonzlez-Robles IW, Cook DJ. The impact of maturation on concentration of key odour active compounds which determine the aroma of tequila. J. Inst. Brew. 112: 369-280 (2016)   DOI
9 Hong Y, Park SK, Choi EH. Flavor characteristics of Korean traditional distilled liquors produced by co-culture Saccharomyces and Hansenula. Korean J. Appl. Microbiol. Biotechnol. 27: 236-245 (1999)
10 Kim TW. A suggestion for industrialization of maturing distilled spirits. Korea Soc. Food Sci. Nutr. 20: 26-29 (2015)
11 Kim HR, Jo SJ, Lee SJ, Ahn BH. Physicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. Korean J. Food Sci. Technol. 40: 551-557 (2008)
12 Kim JS, Kam SF, Chung HY. Comparison of the volatile components in two Chinese wines, Moutai and Wuliangye. J. Korean Soc. Appl. Biol. Chem. 52: 275-282 (2009)   DOI
13 Kim JH, Lee DH, Lee SH, Choi SY, Lee JS. Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, Yakju. J. Biosci. Bioeng. 97: 24-28 (2004)   DOI
14 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 (2014c)
15 Kovats ES. Gas chromatographic characterization of organic substances in the retention index system. Adv. Chromatogr. 1: 229-247 (1965)
16 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)
17 Lee SM, Han HY, Lee SJ. Volatile compounds in takju (rice wine) using different types of fermentation starters. Food Eng. Prog. 18: 348-354 (2014b)   DOI
18 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)
19 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 (2014a)   DOI
20 Luo F, Fan W, Xu Y. Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry. J. Inst. Brew. 114: 172-179 (2008)   DOI
21 Madrera RR, Gomis DB, Alonso JJM. Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy. J. Agric. Food Chem. 51: 5709-5714 (2003)   DOI
22 Magdalena S, Paulina W, Tomasz D, Waldemar W, Jacek N. Authenticity assessment of the BOnisiowka^ Nalewka liqueurs using two-dimensional gas chromatography and sensory evaluation. Food Anal. Methods. 10: 1709-1720 (2017)   DOI
23 Wenlai F, Michael CQ. Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese "Yanghe Daqu" Liquors. J. Agric. Food Chem. 53: 7931-7938 (2005)   DOI
24 Nunokawa Y. Composition of Sake. J. Soc. Brew. Japan 62: 854-860 (1967)   DOI
25 Park CM. Optimization of alcohol fermentation and aging conditions for a development of a distilled alcoholic beverage using barley grains. MS Thesis. Kyungpook National Univ. Daegu, Korea (2007)
26 Rafael AP, Juan CM, Manuel M, Juan JM. Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acid. J. Agric. Food Chem. 52: 45294534 (2004)   DOI
27 Shin KJ, and Lee SJ. Volatile component analysis of commercial Japanese distilled liquors (Shochu) by headspace solid-phase microextraction. Korean J. Food Sci. Technol. 47: 567-573 (2015)   DOI
28 Vivian AW, Christian EB, Roger BB. Study of aged cognac using solid-phase microextraction and partial least-squares regression. J. Agric. Food Chem. 51: 7738-7742 (2003)   DOI
29 William NS. Volatile components of oak and cherry wood chips used in aging of beer, wine, and sprits. Aust. J. Grape Wine R. 4: 37-40 (2016)
30 Woorisool treasure house. Foundation of Agricultural Technology Commercialization and Transfer. Suwon, Kyeonggi, Korea. pp. 230-256 (2001)
31 Zhao YP, Wang L, Li GM, Pei GR, Liu QS. Comparison of Volatile compounds in two brandies using HS-SPME coupled with GC-O, GC-MS and sensory evaluation. S. Afr. J. Enol. Vitic. 32: 9-20 (2010)
32 Zhao Y, Xu Y, Li J, Fan W, Jiang W. Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry. J. Food Sci. 74: 90-99 (2008)
33 Angela LP, Rahil G, Philippe D, Andrea B. Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines. Food Chem. 220: 498-504 (2017)   DOI