원료를 달리하여 담금한 탁주 술덧의 향기성분

Flavor Components in Mash of Takju Prepared by Different Raw Materials

멥쌀, 찹쌀, 보리쌀, 밀가루로 담금한 발효 16일의 탁주 술덧의 향기성분을 비극성 column을 이용하여 GC와 GC-MS로 분석, 동정한 결과는 다음과 같다. 탁주의 향기성분은 alcohol 7종, ester 15종, acid 10종, aldehyde 1종, benzene 4종, phenol 3종, alkane 8종, ketone 2종 및 기타 5종 등 55종이 검출되었다. 시험구별로는 주모 무첨가 멥쌀주에서 35종, 주모 첨가의 멥쌀주 26종, 찹쌀주 15종, 보리쌀주 23종, 밀가루주 36종이 검출되어 휘발성 향미성분의 종류는 밀가루주에서 가장 많았고 멥쌀주의 경우 주모 첨가구보다 무첨가구가 많이 나타났다. 검출된 향기성분 중 acetix acid ethyl ester, 3-methyl-1-butanol, aceticacid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phentlethanol, 2,6-di-tert-butyl-4-methyl phenol, plumbagic acid, 1,2-benzenedicarboxylic acid dibutyl ester등 9종은 모든 시험구에서 공통으로 존재하였다. 이 외 2,4,6-trimethyl-1,3-benzenediamine은 주모 무첨가의 멥쌀주에서, diethyl sulfode, 4-methoxy ben-zaldehyde, docosane, 2-methyl propyl octadecanoic acid는 주모 첨가의 멥쌀주에서, propionic acid ethyl ester, acetic acid butyl ester, 2-hydroxy-4-methyl pentanoic acid, 2-methyl tridecane은 보리쌀주에서, 3-(methylthio)-1-propanol, hexanoic acid ethyl ester, butanoic acid mono methly ester, tridecanoic acid, ehtyl tetramethyl cyclopentadiene, 1,8-diaza-2,9-dik-etocyclotetradecane은 밀가루주에서만 각각 검출되어 담금 원료에 따라 향기성분이 특이하였다. 향기성분중 acetix acid ethyl ester, 3-methyl-1-butanol, acetix acid, 2-phenylethanol등의 성분이 다른 향기 성분에 비해 면적 비율이 높은 경향을 보였다.

Flavor components in mash of Takju prepared by different raw materials such as nonglutinous rice, glutinous rice, barley and wheat flour were detected by GC and GC-MS method using non-polar column. Seven alcohols, 15 esters, 10 organic acids, 1 aldehyde, 4 benzenes, 3 phenols, 8 alkans, 2 ketones and 5 others were found in takju after 16 day of fermentation. takju by wheat flour had the most various components of volatile flavor. Treatment with addition starter had less flavor component than that without addition starter in takju by nonglutinous rice. Nine kinds of flavor components including acetic acid ethyl ester, 3- methyl-1-butanol, acetic acid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phenylethanol, 2,6-di-tert-butyl-4-methyl phenol. plumbagic acid and 1,2-benzenedicarboxylic acid dibutyl ester were commonly detected in all the treatments. Especially, 2,4,0-trimethyl-1,3-benzenediamine was isolated in takju that was made of nonglutinous rice without addition starter. Diethyl sulfide, 4-methoxy benzaldehyde, docosane and 2-methyl propyl octadecanoic acid were isolated from takju by nonglutinous rice with addition starter. Propionic acid ethyl ester, acetic acid butyl ester, 2-methyl butane and 3-methyl pentane were isolated from takju glutinous rice. 2-Hydroxy-4-methyl pentanoic acid and 2-methyl tridecane were isolated from akju by barley 3-(Methylthio)-1-propanol. hexanoic acid ethyl ester, butanoic acid monomethyl ester, tridecanoic acid, ethyl tetramethyl cyclopentadiene and 1,5-diaza-2,9-diketocyclotetradecane were isolated from takju by wheat flour. Major volatile flavor components were acetic acid ethyl ester, 3-methyl-1-butanol, acetic acid and 2-phenylethanol.