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KMID : 0881720140290010073
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Journal of Food Hygiene and Safety
2014 Volume.29 No. 1 p.73 ~ p.77
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Change in Flavor Components of Black-fermented Garlic Wine according to the Type of Chips during the Manufacturing Process
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Kim Gyeong-Hwan
Kim Jin-Hee
Yang Ji-Young
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Abstract
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Black fermented garlic includes many pharmacological components. Therefore, in this study, black fermented garlic wine was manufactured and its flavor compounds were investigated difference of aging chips from America and France. The fermented wine was stored at 10o C for 6 months. GC/MS was used for the flavor components analysis. Wine using American chip contained 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1- butanol, acetaldehyde, butanoic acid, octanoic acid, 1,1-diethoxyethane, and allyl methyl sulfide. 1-Propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, acetaldehyde, acetic acid, propanoic acid, butanoic acid, octanoic acid, 2-heptanone, 1,1-diethoxyethane, N-amino32-hydroxypropanamidate, n-butylamine, and chloroacetonitrile were detected as major flavor compounds using France chips. Especially, the wine contained allyl methyl sulfide that was resulted from black fermented garlic. There were more compounds that smell like fruit in the wine using American chips relatively. And allyl methyl sulfide was detected only in the wine using America chips. Whereas acetic acid was detected only in the wine using France chips.
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KEYWORD
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black fermented garlic, wine, flavor compound
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