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

Aspergillus kawachii 누룩으로 담금한 탁주 술덧의 발효 과정 중 휘발성 향기성분

  • Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Choi, Jin-Young (Department of Food and Microbial Technology, Seoul Women's University)
  • 이택수 (서울여자대학교 식품.미생물공학과) ;
  • 최진영 (서울여자대학교 식품.미생물공학과)
  • Published : 2005.12.31

Abstract

Volatile flavor components of Takjus mash prepared using Aspergillus kawachii nuruk were identified by GC and GC/MS. Twenty-two esters, 20 alcohols, 10 acids, 8 aldehydes, and 3 others were found in Takju mash. Thirty two components including 13 esters and 13 alcohols were detected at beginning of fermentation. Thirteen more components were detected after second day of fermentation, and 63 additional components after 12 days of fermentation. Twenty nine flavor components including 12 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, and benzeneethanol, 12 esters such as ethyl acetate, ethyl caprylate, and ethyl butyrate 3 aldehydes, and 2 acids were detected during fermentation. Major volatile components detected during fermentation included 3-methyl-1-butanol, ethyl caprylate, and benzeneethanol. Peak areas of 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol (D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, and monoethyl butanoate were higher than those of other components depending upon fermentation period.

Keywords

Takju;Aspergillus kawachii;Nuruk;volatile flavor compound

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