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KMID : 0380020060210060410
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Korean Journal of Biotechnology and Bioengineering
2006 Volume.21 No. 6 p.410 ~ p.413
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Comparison of Volatile Flavor Compounds in Bokbunja [Rubus coreanus Miquel] Wines With and Without Mushroom Extracts
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Shin Hyun-Jae
Cha Wol-Suk
Nam Hyung-Geun
Lim Ik-Jae
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Abstract
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The composition of two Bokbunja (Rubus coreanus Miquel) wines (one without mushroom extracts (wine A) and the other is with the extracts (wine B)) has been investigated to improve the quality of Bokbunja wine. The content of solid particle, acidity, crude ash, crude protein of the wine A were 10.5%, 1.36%, 0.45% and 0.05% and those of wine B were 7.4%, 0.54%, 0.31%, and 0.22%, respectively. Crude fat and crude fiber were not detected in both samples. To verify the flavor quality of Bokbunja wine, the volatile components from ethylether extracts of two wines were analyzed using GC/FID and GC/MS. A total number of 12 volatile flavor compounds (6 alcohols, 3 ketones, 1 acid, 1 ester and 1 anhydride) were identified in the two Rubus wines. The major volatile compounds of the wines were 2,3-butanediol, 2,5-furanedione, phenylethyl alcohol, and butanedioic acid and they might affect the major role in the unique flavor of Bokbunja wines.
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KEYWORD
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Bokbunja, volatile flavor, Rubus coreanus Miq., mushrooms, wine, GC/MS
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