Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure

Yi, Hae Chang; Moon, Sae Hee; Park, Joon Seong; Jung, Jee Won; Hwang, Keum Taek

doi:10.3746/jkfn.2010.39.6.880

Cited by 25 publications

(8 citation statements)

References 4 publications

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“…WHJ and SKJ made from barley showed higher intensities in barely_A and yeast_T. Raw materials used for the production and distillation methods were one of the most important elements influencing the flavor characteristics of distilled liquors [11]. Not surprisingly, JRJ and OKJ samples blended with spirits matured in oak barrels scored higher in the brandy (oak-like) aroma compared to those in other samples.…”

Section: Compositions Of Volatile Compoundsmentioning

confidence: 95%

“…The chemical compositions including the distribution of aroma compounds depend on the fermenting of raw materials, distilled conditions, and stages of maturity of the distilled liquors. Substantial qualitative and quantitative differences in volatile compounds have been identified in many different distilled spirits [11,12]. Volatile compounds in rice-distilled soju aged in pottery, oak, or stainless steel tanks for 18 months were isolated by headspace solid-phase microextraction (HS-SPME) [13].…”

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%

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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“…Soju, a traditional liquor of Korea, is aged in oak barrels after distillation from steamed rice or mixed grains and Nuruk [ 3 ]. The quality of Soju is greatly influenced by its volatile component [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

Cha

Chin

Lee

et al. 2020

Foods

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The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.

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“…Lee et al compared the flavour components of Korean traditional spirits with whisky, Japanese soju , and Chinese mao‐tai , and determined that Korean spirits had higher amounts of ethyl succinate and ethyl pelargonate, which generate the unpleasant aftertaste. Most studies on Korean distilled alcoholic beverages have been focused on production using the traditional brewing and distillation methods , with few attempts to obtain consistent quality or apply new technology for production. Recently, Kim et al applied commercial nuruk to the production of Korean distilled alcoholic beverages in lieu of traditional nuruk .…”

Section: Introductionmentioning

confidence: 99%

Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

et al. 2015

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The objective of this study was to investigate the influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles, and volatile compounds of Korean rice distilled spirits. Ten yeast strains were employed for the brewing of distilled spirits and the resulting products were filtered and distilled twice. The amounts of methanol and acetaldehyde for the ten yeasts showed different profiles. Higher amounts of methanol were detected for strains CL, CY, DV, BD, ED and LP, while EC, D2, D4 and RH had <2 mg L À1 methanol content. Strains D2, BD and ED produced the lowest amounts of acetaldehyde. The head portions of the spirits, which started in the fraction that contained <5 mg L À1 of acetaldehyde, were between 7.7% (BD) and 18.2% (LP) of the total fractions. Strains D2, CL and CY produced more alcohol in the body fraction than the other yeasts. The major volatile compounds were esters in the form of fatty acid ethyl esters, such as ethyl palmitate, ethyl myristate and ethyl oleate. Isoamyl alcohol, which is an important volatile compound for rice wine, occupied 0.91-2.24% of the relative peak areas. Strain D2, of the strains tested, appeared to be the most appropriate yeast for Korean distilled spirit based on alcohol production and the high relative peak area of volatile compounds, except for ethanol. Strains CL and CY could also be considered for producing high-quality Korean rice distilled spirits with efficiency and flavour.

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Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure

Cited by 25 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 Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

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