Aspergillus kawachii 누룩으로 담금한 탁주 술덧의 발효 과정 중 휘발성 향기성분

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

  • 이택수 (서울여자대학교 식품.미생물공학과) ;
  • 최진영 (서울여자대학교 식품.미생물공학과)
  • 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)
  • 발행 : 2005.12.31

초록

Asp. kawachii균을 파종하여 만든 누룩으로 담금 한 탁주 술덧의 발효과정 중 휘발성 향기성분을 GC와 GC/MS를 사용하여 분석 동정한 결과 ester 22종, alcohol 20종. acid 10종, aldehyde 8종, 기타 3종 등 63종의 향기 성분이 동정되었다. 동정된 향기성분 수는 담금 일에 ester 13종, alcohol 13종을 비롯한 총 32종이었으나, 발효 2일에 ester 6종, alcohol 3종을 포함한 13종이 추가 검출되어 45종으로 증가되었다. 발효 12일에는 63종으로 향기 성분수가 최대에 달하였다. Ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, benzeneethanol등 alcohol류 12종, ethyl acetate, ethyl caprylate, ethyl butyrate 등 ester류 12종, acetaldehyde, iso-butyl aldehyde등 aldehyde 3종, octanoic acid, 1,2-benzenedicarboxylic acid 등 acid 2종, 총 29종은 발효 전 과정을 통하여 검출되었다. 향기 성분의 면적비율은 ethanol이 72.18-91.32%로 발효 전 기간을 통하여 탁주 술덧에서 타 성분보다 월등히 높았다. Ethanol을 제외하고 발효 전 과정을 통하여 면적비율이 높은 성분은 ethyl caprylate, 3-methyl-1-butanol, benzeneethanol 이었다. 이외 발효기간에 따라서 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol(D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, monoethyl butanoate, diethyl succinate, ethylbenzoic acid, acetic acid, iso-butylaldehyde 등의 성분도 동종 계열간의 향기성분 중 면적비율이 다소 높게 나타나기도 하였다.

키워드

Takju;Aspergillus kawachii;Nuruk;volatile flavor compound

참고문헌

  1. Dong-A Encyclopedia. Vol. 11 pp. 368 Dong-A Publishing & Printing Co. Ltd. Seoul, Korea (1992)
  2. Encyclopedia CHIMICA Vol. 11, pp.847, pp. 110, 811, Vol. 2, pp. 481 Kyolis Publishing & Printing Co. Ltd., Tokyo, Japan. (1964)
  3. Yuda J. Volatile compounds from beer fermentation. J. Soc. Brew. Japan 71: 818-830 (1976)
  4. Lee WK. Studies on the qualities of Takju prepared with different koji strains. M.S. thesis. Seoul Women's Univ. Seoul, Korea (1986)
  5. Kim CJ. Studies on the quantitative changes of organic acid and sugars during the fermentation of Takju. J. Korean Agric. Chem. Soc. 8: 33-42 (1963)
  6. Chung JH. Studies on the identification of organic acids and sugars in the fermented mash of the Takju made from different raw-materials. J. Korean Agric. Chem. Soc. 8: 39-43 (1967)
  7. Lee JS, Lee TS, Park SO, Noh BS. Flavor components in mash of Takju prepared by different raw materials. Korean J. Food Sci. Technol. 28: 316-323 (1996)
  8. Han EH, Lee TS, Noh BS, Lee DS. Volatile flavor component in mash Takju prepared by using different nuruks. Korean J. Food Sci. Technol. 29: 563-570 (1997)
  9. Lee TS, Han EH. Volatile flavor components in mash of Takju prepared by using Aspergillus oryzae nuruks. Korean J. Food Sci. Technol. 33: 366-372 (2001)
  10. Lee KH. Characteristics and new technology of Korean Takju and Korean cleared rice wine. pp. 51-73. In: Proceeding of symposium on current status and technical advance in brewing industry. Korean Soc. Appl. Microbiol. Bioeng., Seoul, Korea (1994)
  11. Lee J. Studies on the qualities of Takju with various koji strains. M.S. thesis. Seoul Women's Univ. Seoul, Korea (1982)
  12. Hong SW, Hah YC, Min KH. The biochemical constituents and their changes during the fermentation of Takju mashes and Takju. Korean J. Microbiol. 8: 107-115 (1970)
  13. Lee TS, Han EH. Volatile flavor components in mash of Takju by using Rhizopus japonicus nuruks. Korean J. Food Sci. Technol. 32: 691-698 (2000)
  14. Kim CJ, Kim KC, Kim DY, Oh MJ, Lee SK, Lee SO, Chung ST, Chung JH. Fermentation Technology. pp. 79-103 Sunjinmunhasa, Seoul, Korea (1990)
  15. Lee SR. Korean Fermented Foods. pp. 222-294 Ewha Women's University Press, Seoul, Korea (1986)
  16. Lee WK, Kim JR, Lee MW. Studies of the changes in the free amino acids and organic acids of Takju prepared with different koji strains. J. Korean Agric. Chem. Soc. 30: 323-327 (1987)
  17. Kim CJ. Studies on the components Korean Sake(part2). Detection of the free amino acids in Takju by paper partition chromatography. J. Korean Agric. Chem. Soc. 9: 59-64 (1968)
  18. Lee TS, Choi JY. Volatile flavor components in Takju fermented with mashed glutinous rice and barley rice by using different nuruks. Korean J. Food Sci. Technol. 29: 563-570 (1997)
  19. Lee JS, Lee TS, Choi JY, Lee DS. Volatile flavor components in mash of nonglutinous rice Takju during fermentation. J. Korean Agric. Chem. Soc. 39: 249-254 (1996)
  20. Merck Index, An Encyclopedia of Chemicals, Drugs and Biologicals. 12th, pp.1130, 1270, 552, 547, 1129, 737, 88, 97, 149,326, 8, 243, 220, 752 Merck Co. Inc., New Jersey USA (1992)
  21. Nishiya T. Composition of soju. J. Soc. Brew. Japan 72: 415-432 (1977) https://doi.org/10.6013/jbrewsocjapan1915.72.415
  22. Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
  23. Nunokawa Y. Composition of sake. J. Soc. Brew. Japan 62: 854-860 (1967) https://doi.org/10.6013/jbrewsocjapan1915.62.854