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http://dx.doi.org/10.3746/jkfn.2003.32.8.1206

Analysis of Volatile Components in Korean Rice Wine by the Addition of Yulmoo  

신순영 (고려대학교 생명공학원)
서수환 (고려대학교 생명공학원)
조원대 (농협대학)
이효구 (공주대학교 식품공학과)
황한준 (고려대학교 생명공학원)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.8, 2003 , pp. 1206-1213 More about this Journal
Abstract
In order to use nutraceutical components in Yulmoo (Coix lachryma-jobi L. var. ma-yuen Stapf), the acceptability of Yulmoo for Takju (Korean rice wine) was examined in terms of the production of volatile components. When Yulmoo was added to the Takju made by commercial koji as a substitute of starch at 0 (rice 100%), 15, 30, 60, and 100%, the ethanol content slightly increased to 13.6, 15.2, 15.2, 14.1, and 13.8%, the Production of isobutanol and iso-imyl alcohol increased as the amount of Yulmoo increased. While the use of Yulmoo to the Takju as the nuruk (Korean traditional koji), inoculated with Aspergillus kawachii (AK) and Rhizopu japonicus (RJ), decreased the contents of n-propanol, iso-butanol, and iso-amyl alcohol as well as the contents of ethanol from 14.3% to 11.2 [AK], 7.5 [RJ], and 10.4% [AK + RJ]. The Yulmoo nuruk in Takju increased the production of acetaldehyde and ethyl acetate indicating the negative effect in the organoleptic evaluation. It was determined that the addition of Yulmoo as a starch source or as nuruk has a critical effect on the production of fusel oils and other volatile compounds in Takju fermentation.
Keywords
Coix lachryma-jobi; Korean rice wine; fusel oils;
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