Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Volatile Flavor Compounds and Sensory Properties of Yakju Fermented with Different Contents of Meoru (Vitis coignetiae)

머루 첨가량을 달리한 약주의 향기성분과 관능적 특성

  • Received : 2012.08.20
  • Accepted : 2012.10.23
  • Published : 2012.10.31
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Abstract

In the present study, yakju was developed added with 100~400 g of meoru (Vitis coignetiae). We analyzed the volatile flavor compounds and investigated the sensory properties of meoru yakju. The volatile flavor compounds were isolated from in fusions by Porapak Q column adsorption. The concentrated flavor extract was analyzed and identified by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry) analyses. Thirty-five compounds, including five alcohols, nine esters, seven acids, four hydrocarbons, three ketones, and seven other compounds, were identified. The total number and content of volatile flavor compounds in control yakju were the highest, but they decreased as the amount of added meoru increased. On the other hand, yakju containing 200 g of meoru was characterized by the highest content of ester compounds, and it was the most preferred in terms of flavor, color, taste, and over all acceptability. Based on these results, addition of 200 g of meoru to 1,715 g of control yakju was determined to be the optimal condition for making meoru yakju.

본 연구에서는 대조구 및 머루첨가량을 100, 200, 300, 400 g으로 달리하여 제조한 약주를 대상으로 향기 성분을 분석하고, 관능검사를 실시하여 기호도가 높은 머루약주를 제조하기 위한 최적의 머루 첨가량을 알아보았다. 대조구 및 4종 머루첨가구의 향기 성분으로 alcohol류 5종, ester류 9종, acid류 7종, hydrocarbon류 4종, ketone류 2종 및 기타 화합물 7종의 총 35종의 향기 성분이 동정되었다. 향기 성분은 대조구가 28종으로 가장 많았고, 동정된 향기 성분 화합물의 수와 향기 성분 총함량은 머루첨가량이 증가함에 따라 감소하였다. 한편, 과일향의 ester 화합물이 가장 많이 동정된 200 g 첨가구는 관능검사 결과에서도 향기뿐 아니라, 색, 맛, 종합적 기호도가 가장 높았다. 이상의 결과로부터 약주 향기는 향기 성분의 총함량보다 미량 존재하는 ester 화합물에 의하며, 머루약주 제조를 위한 최적의 머루첨가량은 대조구 1,715 g에 머루 200 g인 것을 알 수 있었다.

Keywords

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