Volatile Flavor Components in Mash of Takju prepared by using Aspergillus oryzae Nuruks.

Aspergillus oryzae 누룩으로 담금한 탁주 술덧의 발효 과정 중 휘발성 향기성분

  • Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Han, Eun-Hey (Department of Food and Microbial Technology, Seoul Women's University)
  • 이택수 (서울여자대학교 식품.미생물공학과) ;
  • 한은혜 (서울여자대학교 식품.미생물공학과)
  • Published : 2001.06.30


Volatile flavor components in the mash of Takjus prepared by using Aspergillus oryzae nuruk were identified by using Gas Chromatography and Gas Chromatography-Mass Spectrometry. Twenty-four esters, 21 alcohols, 10 acids, 9 aldehydes and 4 others were found in the mash of Takju. Thirty six components including 13 esters and 12 alcohols were detected in the beginning of fermentation. Twenty nine components were more detected after second day of fermentation and 68 components were detected after 12 days of fermentation. Thirty five flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol and benzeneethanol, 13 esters such as ethyl acetate, ethyl caprylate, ethyl butyrate and isoamyl acetate, 4 aldehydes and 6 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of $79.86{\sim}89.54%$ as a major component by using relative peak area. 3-Methyl-1-butanol, ethyl caprylate and benzeneethanol were some of the major volatile components through the fermentation respectively. Peak area of 2-methyl-1-propanol, 1-hexanol, 1-dodecanol, ethyl acetate, monoethyl butanoate, acetic acid and isobutylaldehyde among the same group were higher than other components depending upon fermentation time.


Takju;Aspergillus oryzae;nuruk;volatile flavor compound