Quality Characteristics of Ogapiju Prepared by Different Raw Materials

원료 첨가를 달리한 오가피주의 품질 특성

  • Published : 2005.08.31

Abstract

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.

Keywords

ogapiju;quality characteristics;volatile flavor component;chemical analyses;sensory evaluation

References

  1. Kim JH, Lee DH, Choi SY and Lee JS. Characterization of physiological functionalities in Korean traditional liquors. Korean J. Food Sci. Technol. 34: 118-122 (2002)
  2. Chol KW, Kim DC, Yeu JI. Studies on the brewing and aging about raw material alternation of yakju and takju. Kook Se Chung Tech. Res. 3: 1-21 (1975)
  3. Yook CS, Ahn DK. Modern Herbal Medicine. Komoon Publishing Co., Seoul, Korea. p. 239 (1972)
  4. Lee KB, Kim JH. Studies on radiation preservation of fermented Korean rice-wine. J. Microbiol. 7: 45-56 (1969)
  5. Jeung IT. Studies on the odor components in Korea yakju with different brewing methods. PhD thesis, Chung-Nam University. Daejeon, Korea (1987)
  6. Jeung JH, Jeung ST. Comparison of the aroma components in the Korean traditional yakju. J. Korean Soc. Agric. Chem. 3: 264-271 (1987)
  7. Jang JH. Sensory Test and Taste of Food. Kae Moon Publishing Co., Seoul, Korea. pp. 140-169 (1975)
  8. Arctander, S. Perfume and Flavor Chemicals. Montclair, NJ, USA (1969)
  9. Jeung JH, Jeung ST. Odor threshold and agreeability of aroma components of yakju. J. Korean Soc. Agric. Chem. 30: 272-277 (1987)
  10. Lee MK, Lee SW, Yoon TH. Quality assessment yakju brewed with conventional Nuruk. J. Korean Soc. Food Nutr. 23: 78-89 (1994)
  11. Bae SM. The superiority of Korean traditional wines and their industrial application method. Food Ind. Nutr. 4: 9-12 (1999)
  12. Kim CJ. Studies on the quantitative change of organic acid and sugars during the fermentation of takju. J. Korean Soc. Agric. Chem. 4: 33-42 (1963)
  13. Meilgaard MC, Civille GV, Carr BT. Sensory Evaluation Techniques. Volum Ill, Third ed., CRC Press LLC., FL, USA (1990)
  14. Lee SW, Kozukue N, Bae HW, Yoon TH. Studies on free sugars in various ginseng productsand Aanthopanax by gas liquid chromatography. Korean J. Food Sci. Technol. 11: 273-277 (1979)
  15. Lim SB, Jwa MK, Mok CY, Park YS, Woo GJ. Changes in microbial counts, enzyme activity and quality of foxtail mullet takju treated with high hydrostatic pressure during storage. Korean J. Food Sci. Technol. 36: 233-239 (2004)
  16. Lee J. Studies on the qualities of takju with various koji stains. MS thesis. Seoul Women's University, Seoul, Korea (1984)
  17. Hong HK. The effect on the composition of takju of addition of nuruk under varied condition. MS thesis, Seoul Women's University, Seoul, Korea (1984)
  18. Kim CJ, Choi WY. Studies on the quantitative change of thiamin during takju brewing. J. Korean Soc. Agric. Chem. 13: 105-109 (1970)
  19. Lee JS. Quality Characteristics flavor components of takju prepared by different raw materials. MS thesis, Seoul Women's University, Seoul, Korea (1982)
  20. Kim SY, Oh MJ, Kim CJ. Studies on takju brewing with potatoes. J. Korean Soc. Agric. Chem. 17: 81-82 (1974)
  21. Jung CY, Choi LG. SPSSWIN for Dtatistics Analysis, Version 10.0, Forth ed., Muyok Publishing Co., Seoul, Korea, pp. 276-283 (2002)
  22. Jeung KT, Yu DS. Studies on alcoholic liquors brewing with sweet potatoes starch. J. Microbiol. 9: 103-109 (1971)
  23. Shin ET, Kim CS. Composition of fatty acid and organic acid in Acanthopanax. Korean J. Food Sci. Technol. 17: 403-405 (1985)
  24. Kim CJ, Choi WY. Studies on the quantitative change of riboflavin during takju brewing. J. Korean Soc. Agric. Chem. 13: 99-104 (1970)
  25. Lee WK, Kim JR, Lee MW. Studies on the changes in free amino acid and organic acid of takju prepared takju different koji strains. J. Korean Soc. Agric. Chem. 30: 323-327 (1987)
  26. Han EH. Quality characteristics and flavor components of takju prepared by different nuruks. MS thesis, Seoul Women's University, Seoul, Korea (1996)