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Effect of Ratio of Maesil(Prunus mume) and Alcohol on Quality Changes of Maesil Liqueur during Leaching and Ripening  

Park, La-Young (Faculty of Food Technology and Service, Catholic University of Daegu)
Chae, Myeung-Hee (Faculty of Food Technology and Service, Catholic University of Daegu)
Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.14, no.6, 2007 , pp. 645-649 More about this Journal
Abstract
The effects of the ratio of 45% alcohol and Maesil(Prumus mume) (1:1, 1:2, 1:3, w/v) on quality changes of Maesil liqueur during leaching and ripening for 5 months were examined. Total acidity increased with an increase ratio of Maesil and leaching and ripening periods. The pH increased as increase ratio of alcohol. The color of liqueur became dark as an increase ratio of Maesil and leaching and ripening periods. The contents of alcohol after leaching and ripening for 2 months were 24.3%(1:1), 32.2%(1:2), and 36.0%(1:3), respectively and decreased as an increase the ratio of Maesil. The contents of reducing sugar and polyphenol in the liqueur increased with an increase ratio of Maesil and leaching and ripening periods. The major components of free sugar in the liqueur were fructose, glucose, sucrose and maltose but sucrose and maltose did not detect regardless the ratio of Maesil after leaching and ripening for 2 months. The major components of organic acid in the liqueur were citric, lactic, malic, and acetic acids. The total amount of organic acid increased as an increase the ratio of Maesil but the changes of individual organic acid in the liqueur contained different ratio of Maesil showed the different tendency each other.
Keywords
Prumus mume; Maesil; liqueur; ratio of leaching; quality; organic acid;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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