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

Shin, Kwang-Jin; Lee, Seung-Joo

doi:10.9721/kjfst.2015.47.5.567

Cited by 4 publications

(2 citation statements)

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“…Isoamyl acetate, ethyl octanoate, ethyl decanoate, and ethyl dodecanoate were the major compounds detected. Esters are known to be produced by yeasts during fermentation and they affect the fruity flavors of alcoholic beverages such as wine and beer [14]. The levels of ethyl octanoate and ethyl decanoate in MSJ were much higher than those in the other samples.…”

Section: Compositions Of Volatile Compoundsmentioning

confidence: 95%

“…The soju samples aged in oak showed higher concentrations of ketones, aldehydes, and miscellaneous compounds. Volatile compounds of commercial Japanese shochu samples made with different raw materials and distillation methods (atmospheric vs. reduced pressure) were also reported to have ethyl acetate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, iso-amyl acetate, iso-amyl alcohol, and 2-phenylethanol as their major components [14]. These ester compounds are the main aroma compounds of most alcoholic beverages including makgeolli, Korean rice wine [15].…”

Section: Introductionmentioning

confidence: 99%

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

Hong

Kim

Lee

2020

Foods

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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.

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Section: Compositions Of Volatile Compoundsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%