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KMID : 0903519830260030183
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1983 Volume.26 No. 3 p.183 ~ p.190
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Comparison of the Flavor Components of Apple and Strawberry Fine Distillates Aged with Korean Oak Varieties
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이찬원/Lee, Chan Won
이계호/Lee, Ke Ho
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Abstract
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The gas chromatographic subtraction loop analysis of flavor component from 3 years aged with the various Korean oak in apple(Ralls) and strawberry(Donner) fine distillates were summarized as follows.
1. The subtraction loop treated with boric made it easy to identify the flavor components.
2. Acetaldehyde, ethanol, ethyl acetate, methanol, isopropyl alcohol, β-pinene and terpinyl acetate were identified in apple fine distillates.
3. The above flavor components were obtained in the distillates aged with Korean oak Quercus aliena Blume(Gal-dram, inner part), and Limousin white oak(from France). And there were 4 peaks unidentified in Hennesy original fine spirit compared to Korean oak, Limousin white oak dipping apple(Ralls) fine distillate.
4. Acetaldehyde and ethyl acetate were not detected in the distillates treated with U.V. irradiation at room temperature.
5. In comparison analysis of distillates aged at 30℃ by dipping oak chips of Q. aliena Blume, inner part(in apple: Ralls) and Q. actute Thunb, inner part(in strawberry: Dormer), acetadehlyde and ethyl acetate were not obtained in Q. acute Thunb, inner part(in strawberry: Dormer).
6. Distillates aged at 45℃ were more advantageous than at 30℃ in the extent of color extraction, and there was no difference in point of components identified.
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