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KMID : 0380620190510060543
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 6 p.543 ~ p.550
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Changes in volatile compounds in rice-based distilled soju aged in different types of containers
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Kim Wan-Keun
Lee Seung-Joo
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Abstract
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In this study, volatile compounds in 13 aged and 3 commercial rice-distilled soju samples were isolated by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 85 volatile components including 35 esters, 15 alcohols, 5 ketones, 3 aldehydes, 15 miscellaneous, and 14 unknowns were identified. Esters and alcohols were the largest groups among the quantified volatiles. Differences in volatile compounds among the distilled soju samples and possible sample groupings were examined by principal component analysis of the GC-MS datasets. The first and second principal components (PC1 and PC2, respectively) explained 51.94% of the total variation across the 16 samples. The samples aged in oak containers had higher concentrations of ketones, aldehydes, and miscellaneous compounds. In the positive direction of PC1, oak-aged samples were observed, while, pot-aged samples were observed on the far negative side. Furthermore, samples aged for longer periods, such as 18 months, were observed in the positive direction of PC2.
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KEYWORD
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Volatile compounds, Distilled soju, Aging, GC-MS, oak, pottery
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