효모 종류 및 발효 방식에 따른 현미식초의 유기산과 휘발성분 특성

Properties of Organic Acids and Volatile Components in Brown Rice Vinegar Prepared Using Different Yeasts and Fermentation Methods

  • Yoon, Sung-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Ji-Hyun (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Su-Won (Department of Food Science and Technology, Kyungpook National University) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, Rural Development Administration) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 투고 : 2010.04.21
  • 심사 : 2010.09.03
  • 발행 : 2010.10.30

초록

식초제조시 효모균주(Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, Saccharomyces cerevisiae H9)와 속성 및 정치발효에 따른 현미식초의 유기산 및 휘발성 성분을 비교하였다. 현미식초의 유기산 함량은 acetic acid 이외에 속성발효에서는 citric acid, lactic acid, oxalic acid, tartaric acid 순으로 나타났다. 그러나 정치발효에서는 citric acid가 검출되지 않았으며, lactic acid 함량이 속성발효 식초보다 다소 높은 것으로 나타났다. Saccharomyces cerevisiae GRJ 균주 알코올 발효액의 속성발효 식초는 acetic acid가 다른 식초에 비해 높게 나타났으나, 전반적으로 유기산 함량은 효모균주보다는 발효방식에 따라 차이가 있는 것으로 나타났다. GC-MS로 휘발성 성분을 동정한 결과, 현미식초의 주된 휘발성 성분인 acetic acid 이외에 속성발효에서는 alcohol류로 phenylethyl alcohol, isoamyl alcohol의 비율이 높은 것으로 나타났으며, ester류는 ethyl acetate, isoamyl acetate, isobutyl acetate 비율이 높은 것으로 나타났다. 그 이외에 benzaldehye, iso butyric acid, pentanoic acid, heptanoic acid, caprylic acid 등이 검출되었다. 정치발효에서는 alcohol류는 1-butanol, phenylethyl alcohol, isomyl acohol 비율이 높게 나타났으며, ester류는 phenylethyl acetate 및 ethyl acetate가 높은 것으로 나타났다. 또한 전자코 분석에서 속성발효 및 정치발효에 있어서 향기 패턴의 차이가 있는 것으로 나타났다. 그러나 관능적 특성으로 효모 균주에 따른 유의적인 차이는 크지 않은 것으로 나타났다. 반면에 이취(발효취) 강도는 속성발효에서 다소 높은 것으로 나타났으나, acetic acid의 자극취로 인해 검사원에 의한 뚜렷한 차이는 볼 수 없었다.

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