Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters

발효제를 달리하여 제조한 탁주의 휘발성 향기성분 분석

  • Lee, Sul-Mee (Department of Culinary and Food Service Management, Sejong University) ;
  • Han, Hye-Young (Department of Culinary and Food Service Management, Sejong University) ;
  • Lee, Seung-Joo (Department of Culinary and Food Service Management, Sejong University)
  • 이설미 (세종대학교 조리외식경영학과) ;
  • 한혜영 (세종대학교 조리외식경영학과) ;
  • 이승주 (세종대학교 조리외식경영학과)
  • Received : 2014.08.06
  • Accepted : 2014.09.23
  • Published : 2014.11.30
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Abstract

In this study, four types of Takju (rice wine) were developed using different fermentation starters; two traditional nuruk (SS and SJ), one ipguk (JE), and one crude amylolytic enzyme (HK), respectively. Sample rice wines were analyzed for ethanol, titratable acidity, pH, soluable solids, and Hunter colorimeter values. The Takju made with HK showed the highest ethanol level, while the titratable acidity of Takju made with JE was twice that of the other samples. The volatile compounds in the four types of Takju were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 49 volatile components were identified, including 27 esters, 3 acids, 10 alcohols, and 9 miscellaneous compounds. Ethyl esters and alcohols such as ethyl hexanoate, ethyl octanoate, ethyl decanoate, 2-methyl-1-pentanol, 1-pentanol, isoamyl alcohol, and 2-phenyl ethanol were the largest groups among the quantified volatiles. Although the numbers of detected volatile compounds were similar in the four types of Takju, the amount of quantified volatiles showed a great difference among samples.

국내 탁주 제조에 사용되는 시판 발효제 4종을 선정하여 쌀을 원료로 탁주를 제조하고 이들 탁주의 이화학적 특성과 휘발성 향기성분을 분석하였다. 제조한 탁주의 알코올 성분은 발효제의 종류에 따라 차이를 보였는데 조효소제를 사용한 경우 알코올 함량이 15.66%로 가장 높게 나타났다. 총 산도의 경우 입국을 사용한 탁주에서 다른 시료에 비해 유의적으로 높은 수준을 나타내어 백국균을 사용한 입국이 유기산 생성능이 강해 산도가 높아지는 특성을 확인하였다. 탁주 4종에서 총 49개의 향기성분이 동정되었으며, esters 27종, acids 3종, alcohols 10종, 기타성분 11종이 확인되었다. 전통누룩으로 담금한 발효주에서 가장 많은 종류의 향기성분이 동정되었지만, 입국으로 담금한 발효주가 정량적으로 높은 농도의 향기성분을 포함하였다. 화학적 특성에 따른 성분들의 상대적 함량은 ester류 46.85%, alcohol류 49.05%, acid류 0.62%, miscellaneous 3.48%로 alcohol류가 가장 높게 나타났다. 발효과정을 거친 탁주의 향기성분은 극미량의 성분들이 상호 복합적으로 영향을 주고, 함량 및 종류에 따라 발효과정을 거치면서 다양한 변화를 가져올 수 있기에 복합적인 관계에 대한 규명이 필요하다. 향후 발효과정 중의 향기 성분 모니터링을 통해 향기성분의 생성과 변화에 대한 체계적인 연구가 필요하리라 여겨진다.

Keywords

Acknowledgement

Supported by : 농림축산식품부

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