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Volatile Component Analysis of Commercial Japanese Distilled Liquors (Shochu) by Headspace Solid-Phase Microextraction

헤드스페이스 고체상미량추출(Solid-Phase Microextraction)을 이용한 시판 일본소주의 휘발성 향기성분 분석

  • Shin, Kwang-Jin (Department of Culinary and Food Service Management, Sejong University) ;
  • Lee, Seung-Joo (Department of Culinary and Food Service Management, Sejong University)
  • 신광진 (세종대학교 조리외식경영학과) ;
  • 이승주 (세종대학교 조리외식경영학과)
  • Received : 2015.08.11
  • Accepted : 2015.10.07
  • Published : 2015.10.31

Abstract

In this study, volatile compounds in nine commercial Japanese distilled liquors (Shochu) were isolated by headspace solid-phase microexrraction (SPME) and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). A total of 76 volatile components, including 48 esters, 13 alcohols, and 15 miscellaneous components, were identified. Esters and alcohols constituted the largest groups of quantified volatiles. Differences in volatile components among the distilled liquors and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 77.92% of the total variation across the samples. The samples using barley koji showed higher overall concentrations of total volatile components. Additionally, the principal component analysis did not reveal any sample grouping based on the raw material used.

일본 증류식 소주인 본격소주 9종을 수거하여 시료의 휘발성 향기성분을 헤드스페이스-고체상미량추출법에 의해 추출한 후, 가스크로마토그래피-질량분석기를 이용하여 분석하였다. 총 76개의 성분이 동정되었고, 화학적 특성에 따라 분류하면 에스터 48종, 알코올 13종, 기타 15종의 성분이 동정되었다. 에스터와 알코올이 주요한 성분으로 분석되었으며 아세트산아이소아밀, 폼산아이소아밀, 헥산산에틸, 옥탄산에틸, 데카노산에틸, 아이소아밀알코올, 2-페닐에탄올이 주요 성분으로 나타났다. 주성분 분석 결과 제조원료에 따라 주성분1 선상에서 대맥국 원료 본격소주의 향기패턴이 큰 차이를 보이는 것으로 나타났으며 쌀과 보리 원료에 따른 향기패턴의 차이는 크게 나타나지 않았다. 본 연구의 일본 본격소주 휘발성 향기성분 분석 결과와 국내산 증류식 소주의 주요 향기성분 분석 결과를 비교분석하면 향후 국내산 증류식 소주의 품질관리에 주요한 향기성분 파악이 가능하고 이를 통해 다양한 원재료와 제조방법에 따른 증류식 소주 제품 개발이 가능하리라 여겨진다.

Keywords

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