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KMID : 0665420150300030377
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Korean Journal of Food Culture
2015 Volume.30 No. 3 p.377 ~ p.386
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Physicochemical Properties of Traditional Liquor with Different Brewing Method of Mit-sool
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Chung Rak-Won
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Abstract
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The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok,
and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration
of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as
fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content
increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with
Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free
organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six
alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.
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KEYWORD
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Traditional liquor, Mit-sool, Physicochemical properties, Volatile flavor compounds
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