Comparison of the Aroma Components in the Korean Traditional Yakjus.

전통(傳統) 약주(藥酒)의 향기성분(香氣成分) 비교(比較)

Baikhaju, Nockpaju, Dongdongju and Chungmyungju of the traditional Yakjus - the native alcoholic beverage of Korea - with the different fermentation methods were brewed and the volatile odor components were analized by gas chromatography methods of headspace gas. The general constituent content in them was different a little, and formaldehyde, acetone, acetaldehyde, ethylacetate, ethylalcohol, n-propanol, iso-butanol, iso-amylalcohol, diacetyl and dimethyl sulfide were separated and quantified into the volatile aroma components. The contents of acetaldehyde, ethylacetate and n-propanol were $17{\sim}73ppm$, and iso-amylalcohol were $418{\sim}925ppm$. The contents of formaldehyde and acetone were $0{\sim}2.15ppm$, and that of diacetyl and dimethyl sulfide were $0.032{\sim}1.012ppm$, and $5{\sim}65ppb$.

전통약주(傳統藥酒)인 백하주(白霞酒), 녹파주(綠波酒), 동동주(酒), 청명주(淸明酒)를 양조(讓造)하여 휘발성(揮發性) 향기성분(香氣成分)을 head space gas로 포집(捕集)하여 분석(分析)하였다. 향기성분(香氣成分)으로 formaldehyde, acetone, diacetyl, acetaldehyde, ethyl acetate, ethanol, propanol, iso-butanol, iso-amyl alcohol, dimethylsulfide가 분리(分離) 정량(定量)되었으며 acetaldehyde, ethyl acetate, n-propanol은 각주품(各酒品)에 따라 $17.84{\sim}73.74ppm$으로 acetaldehyde는 동동주(酒)가 62.04ppm, ethylacetate는 녹파주(綠波酒)가 41.26ppm, n-propanol은 녹파주(綠波酒)가 73.74ppm으로 가장 많았으며 iso-butanol과 iso-amyl alcohol은 청명주(淸明酒)가 각각(各各) 194.21ppm, 925.04ppm으로 가장 높았으며 백하주(白霞酒)는 72.12ppm 및 418.14ppm으로 가장 낮았다. Formaldehyde와 acetone은 $0{\sim}2.15ppm$으로 백하주(白霞酒)에서는 acetone이 정량(定量)되지 않았다. Dimethyl sulfide의 함량(含量)은 주품(酒品)에 따라 $5{\sim}65ppb$로써 동동주가 65ppb로 가장 많았으며 diacetyl은 $0.032{\sim}1.012ppm$으로 주품(酒品)에 따라 차(差)가 컸다.