Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Identification of Character-impact Aroma Compounds and Comparisons of Sensory Attributes of Traditional Korean Medicinal Rice Wines Brewed with Functional Herbal Powders or Extracts

  • Lee, Gyu-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Shin, Young (Department of Food Science and Technology, Chungnam National University) ;
  • Chang, Yeong-Il (R&D Center, Haechandle Co. Ltd.) ;
  • Jeong, Jae-Hong (Department of Food Science and Technology, Chungnam National University) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University) ;
  • O, Man-Jin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2002.12.01
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Abstract

Rice wine was prepared with medicinal plants or plant extracts to obtain a value added nutritious alcoholic tonics. Powders of ten medicinal plants (PTM) or aqueous extracts prepared from them (ATM) were added during the initial stage of fermentation. Aroma compounds of rice wine (control) and wines containing PTM or ATM were isolated by liquid-liquid continuous solvent extraction (LLCSE) and analyzed by gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). Desirable aroma compounds: acetaldehyde (sweet, ethereal), benzaldehyde (sweet, fragrant), ethyl acetate (sweet) and ethyl octanoate (sweet, ethanolic) had the highest log$_3$-flavor dilution (FD) factors in ATM. Results of sensory evaluation demonstrated that intensities of undesirable aroma attributes, such as koji and yeasty notes in control, and raw medicinal herb notes in PTM, were lowest in wine with ATM. Wines made with ATM had the most attractive aroma attributes among the three different traditional Korean medicinal wines.

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References

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