Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Volatile Flavor Compounds of Oriental Melon Wine Using Freeze Concentration

동결농축 참외와인의 품질 특성과 휘발성 향기 성분

  • Hwang, Hee-Young (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Hwang, In-Wook (Food and Bio-industry Research Institute, Kyungpook National University) ;
  • Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2015.06.02
  • Accepted : 2015.07.21
  • Published : 2015.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.

본 연구는 참외 착즙액을 동결농축 하여 열수 처리 및 아스코르브산 처리 후 갈변 억제에 의한 이화학적인 품질 특성과 휘발성 향기 성분을 분석하였다. 동결농축 공정에 의한 참외 와인은 발효 과정에서 열수 처리가 아스코르브산 처리에 비해 가용성 고형분 함량 및 환원당 감소가 빠르며, 알코올 생성 또한 빠른 것으로 나타났다. 갈변도와 색차 측정 결과 갈변 억제 효과가 열수/아스코르브산 병용 처리구> 아스코르브산 처리구> 열수 처리구> 대조구 순이었으며, 아스코르브산 처리 참외와인은 숙성 후에도 갈변 억제 효과가 유지되고 있는 것으로 나타났다. 유리당은 fructose만 검출되었으며, 유기산은 citric acid, malic acid, succinic acid 모두 아스코르브산 처리구에서 함량이 많게 나타났다(P<0.05). 항산화능은 DPPH 라디칼 소거 활성, FRAP 활성이 아스코르브산 처리구에서 높았으며, 총 페놀성 화합물의 함량은 아스코르브산 처리구에서 가장 높았고, 총 플라보노이드 함량은 대조구에서 가장 높게 나타났다. SPME head-space 법에 의한 비동결농축 및 동결농축 참외와인의 휘발성 향기 성분 분석 결과 총 33종의 향기 성분이 동정되었으며, ester 류가 10종으로 가장 많이 검출되었다. 동결농축 참외와인에서는 총 29종의 향기 성분이 동정되었으며, 비동결농축 참외와인에서는 총 23종이 동정된 것으로 나타났다. 과일 향을 나타내는 ethyl formate, ethyl butyrate, butyl alcohol 등의 향기 성분이 비동결농축 참외와인에서 검출되지 않은 것으로 보아 동결농축 참외와인은 비동결농축 참외와인에 비해 과일 특유의 향과 같은 다양한 향기 성분을 가지는 것으로 나타났다. 본 연구에서 열수 처리 및 아스코르브산 병용 처리는 동결농축 참외와인의 갈변 억제에 효과적이며, 항산화 활성을 증가시키는 것으로 나타났다.

Keywords

References

  1. Jeon EJ, Kim JS. 2014. Fermentation characteristics of ice wines prepared with freeze-dried Muscat Bailey A grapes. Korean J Food Sci Technol 46: 173-179. https://doi.org/10.9721/KJFST.2014.46.2.173
  2. Choi SH, Beak SY, Yeo SH, Park HD. 2012. Rapid fermentation of freeze-concentrated ice apple wine by a sugar tolerant yeast Saccharomyces cerevisiae SS89. Korean J Food Preserv 19: 413-419. https://doi.org/10.11002/kjfp.2012.19.3.413
  3. Lee S, Moon HK, Lee SW, Moon JN, Kim DH, Kim GY. 2014. Monitoring of wine quality by using environmentally friendly tomato concentrate and commercial wines. Korean J Food Culture 29: 278-285. https://doi.org/10.7318/KJFC/2014.29.3.278
  4. Hwang SW, Hong YA, Park HD. 2011. Characteristics of ice wine fermentation of freeze-concentrated Campbell Early grape juice by S. cerevisiae S13 and D8 isolated from Korean grapes. Korean J Food Preserv 18: 811-816. https://doi.org/10.11002/kjfp.2011.18.5.811
  5. Bae SK, Kim MR. 2002. Effects of sodium metabisulfite and adipic acid on browning of garlic juice concentrate during storage. Korean J Food Cookery Sci 18: 73-80.
  6. Koo HN, Yook C, Kim JS. 2006. Browning and its inhibition in fermentation of rice-grape wine. Korean J Food Sci Technol 38: 554-561.
  7. Lopez-Toledano A, Mayen M, Merida J, Medina M. 2006. Yeasts used to delay browning in white wine. Food Chem 97: 498-504. https://doi.org/10.1016/j.foodchem.2005.05.030
  8. Li H, Guo A, Wang H. 2008. Mechanisms of oxidative browning of wine. Food Chem 108: 1-13. https://doi.org/10.1016/j.foodchem.2007.10.065
  9. Mok C. 2002. Suppression of browning of green tea by extraction with organic acids. Food Eng Prog 6: 215-221.
  10. Mao LC, Xu YQ, Que F. 2007. Maintaining the quality of sugarcane juice with blanching and ascorbic acid. Food Chem 104: 740-745. https://doi.org/10.1016/j.foodchem.2006.09.055
  11. Park JH, Hong SI, Jeong MC, Kim D. 2013. Effect of mild heat and organic acid treatments on the quality of fresh-cut lotus roots. Korean J Food Preserv 20: 23-29. https://doi.org/10.11002/kjfp.2013.20.1.23
  12. Kim MY, Lee SH, Jang GY, Kim HY, Woo KS, Hwang IG, Lee J, Jeong HS. 2013. Effects of heat treatment on antioxidant activity of hydrolyzed mung beans. Korean J Food Sci Technol 45: 34-39. https://doi.org/10.9721/KJFST.2013.45.1.34
  13. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
  14. AOAC. 2000. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 942.
  15. NTSTSI. 2005. Manufacturing guideline of takju and yakju. National Tax Service Technical Service Institute, Seoul, Korea. p 195-198.
  16. Seong GU, Hwang IW, Chung SK. 2013. Physicochemical components and antioxidant activities of daebong persimmon (Diospyros kaki cv. Hachiya) peel vinegars. Curr Res Agric Life Sci 31: 204-244.
  17. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  18. Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
  19. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenolic and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagents. Methods Enzymol 299: 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  20. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-599. https://doi.org/10.1016/S0308-8146(98)00102-2
  21. Torrens J, Riu-Aumatell M, Lopez-Tamames E, Buxaderas S. 2004. Volatile compounds of red and white wines by headspace-solid-phase microextraction using different fibers. J Chromatogr Sci 42: 310-316. https://doi.org/10.1093/chromsci/42.6.310
  22. Gunes G, Lee CY. 1997. Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents. J Food Sci 62: 572-575. https://doi.org/10.1111/j.1365-2621.1997.tb04433.x
  23. Joo OS, Kang ST, Jeong CH, Lim JW, Park YG, Cho KM. 2011. Manufacturing of the enhances antioxidative wine using a ripe Daebong persimmon (Dispyros kaki L). J Appl Biol Chem 54: 126-134. https://doi.org/10.3839/jabc.2011.022
  24. Cho KM, Lee JB, Kahng GG, Seo WT. 2006. A study on the making of sweet persimmon (Diospyros kaki, T) wine. Korean J Food Sci Technol 38: 785-792.
  25. Kim YS, Jeong DY, Shin DH. 2008. Optimum fermentation conditions and fermentation characteristics of mulberry (Morus alba) wine. Korean J Food Sci Technol 40: 63-69.
  26. Ahn CK, Han D, Lee YK, Lee YC. 2005. Synergistic effects of catechin or ascorbic acid on antioxidative of hexane and methanol extracts from rosemary, sage, oregano, and ginger. J Korean Soc Food Sci Nutr 34: 586-592. https://doi.org/10.3746/jkfn.2005.34.5.586
  27. Duarte WF, Dias DR, Oliveira JM, Vilanova M, Teixeira JA, Almeida e Silva JB, Schwan RF. 2010. Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Res Int 43: 2303-2314. https://doi.org/10.1016/j.foodres.2010.08.003
  28. Verzera A, Dima G, Tripodi G, Condurso C, Crino P, Romano D, Mazzaglia A, Lanza CM, Restuccia C, Paratore A. 2014. Aroma and sensory quality of honeydew melon fruits (Cucumis melo L. subsp. melo var. inodorus H. Jacq.) in relation to different rootstocks. Sci Hortic 169: 118-124. https://doi.org/10.1016/j.scienta.2014.02.008