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KMID : 0380620180500060697
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 6 p.697 ~ p.700
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Changes in amygdalin contents and characteristics of maesil (Prunus mume) liqueur during leaching and ripening
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Cho Jeong-Won
Kim Byung-Yong
Jeong Jin-Boo
Kim Hyun-Seok
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Abstract
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This study investigated changes in amygdalin of maesil liqueurs during leaching and ripening, and their qualities during ripening. Maesil was leached at 24°C for 3 months in a commercial soju (30% alcohol). During leaching, amygdalin contents dramatically increased by 1 month, remained at a plateau by 2 months, and then decreased at 3 months. Once completion of leaching, maesil liqueurs were ripened for 3 months together with maesil (ML1) and maesil flesh itself (ML2), and without maesil (ML3). During ripening, amygdalin contents significantly decreased for all treatments, and the reduction in amygdalin rapidly proceeded in the order: ML2＞ML1＞ML3. Alcohol contents decreased for ML1 and ML2, while remained constant for ML3. Their pH and titratable acidity observed only subtle changes, and their color became increasingly darker. Overall results suggested that the long-term ripening of maesil liqueurs containing maesil or maesil flesh (without seeds) may resolve the concern on their amygdalin toxicity.
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KEYWORD
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maesil (Prunus mume), maesil liqueur, amygdalin, leaching, ripening
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