Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging

Lee, Dae-Hyoung; Jung, Jinyoung; Lee, Yong-Seon; Seo, Jae-Soon; Park, In-Tae; Kim, Tae‐Wan; Kim, Jae-Ho; Ahn, Byung-Hak

doi:10.9721/kjfst.2014.46.6.694

Cited by 6 publications

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Not only are there great differences in aroma compounds according to various manufacturing conditions, but there are also big differences in sensory characteristics depending on those modifications [16,17]. However, there have been few studies about quantitative sensory characteristics of commercially distilled soju.…”

Section: Introductionmentioning

confidence: 99%

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS

Hong

Kim

Lee

2020

Foods

Self Cite

View full text Add to dashboard Cite

Volatile compositions and sensory characteristics of 11 commercially distilled soju samples were investigated using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis. A total of 59 major volatile compounds, consisting of 32 esters, 10 alcohols, 2 acids, 5 aldehydes, 3 ketones, 1 hydrocarbon, 1 furan, 2 phenols, and 3 miscellaneous compounds, were identified. From the principal component analysis (PCA) of volatile data, MSJ made by atmospheric distillation showed a clear distinction in volatile compositions compared to that of other samples made by vacuum distillation. Based on PCA of the sensory data determined by a panel of ten judges, MSJ was associated with a large amount of longer chain esters that showed high intensities in bitter taste and yeast/nuruk-related flavor attributes. HYJ, LPJ, and HAJ made with rice as a raw material were associated with lower intensities of the alcohol aroma, while JRJ and OKJ aged in oak barrels were associated with fruit flavor, sweet flavor, and brandy aroma. In the partial least squares regression (PLSR) analysis to see any relationship between volatile and sensory data, longer chain esters like ethyl tetradecanoate, and ethyl hexadecanoate were highly associated with bleach aroma. In contrast, positive correlations were seen with barley aroma and yeast flavor with hexanal, nonanal, benzaldehyde, and 2-methoxy-phenol.

show abstract

Section: Introductionmentioning

confidence: 99%

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS

Hong

Kim

Lee

2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Globally, famous distilled spirits such as whiskey, brandy, rum etc. occupy the majority of the domestic alcohol market because of recognition as high-quality products based on accumulated production skills such as fermentation and distillation [1][2][3][4][5]. In recent years, domestic liquor manufacturers have recognized the necessity for strengthening the domestic distilled spirits to compete against imported distilled spirits.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography–mass spectrometry

Lee

Kwon²,

Shin³

et al. 2017

Food Sci Biotechnol

View full text Add to dashboard Cite

Flavor patterns of sweet potato spirits (SPS) made from - manufactured by sweet potato showed an increasing tendency for aging from 64 to 128 weeks. When the SPS was blended with spirits made from - manufactured by rice in a 7:3 ratio, showing an increase for aging from 16 to 60 weeks, using a gas chromatography-mass spectrometry with solid-phase microextration. The main compounds showing increasing tendency of the SPS and blended spirits (BS) were iso-amyl alcohol, n-propanol. Especially, ethyl caprylate, and ethyl acetate increased in SPS. The results were cross-checked by an electronic nose. For the results of SPS in the flavor pattern, a decrease was noted by main ion fragments. For the BS, a decrease was noted. These cross-checked results were useful for controlling quality of aging spirits, especially SPS. Based on these results, it was considered that further experiments are needed to identify key compounds for accurate correlation analysis.

show abstract

Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters

Shin

Kim

Lee

2019

ACS Symposium Series

View full text Add to dashboard Cite

Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging

Cited by 6 publications

References 4 publications

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS

Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography–mass spectrometry

Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters

Contact Info

Product

Resources

About