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The volatile flavor components in mash of nonglutinoue; rice Takju brewed with or without addition of the starter were determined by GC and GC-MS using polar column. Various kinds of volatile components including alcohols(10), esters(9), organic acids(2) and aldehydes(7) were found in mash of nonglutinous rice Takju. At the beginning stage of fermentation, 3 to 7 volatile flavor components were detected. The number of volatile flavor components were increased to 26 of to 28 after 16 days fermentation. Early in the brewing, just 3 kinds of flavor components including ethyl acetate, β-phenyletlryl acetate and acetic acid were detected in mash of nonglutinous rice Takju without the addition of the starter, when starter is added additional compounds of alcohol including ethanol were detected, which is suggested to be the effect of flavor, originated from the starter. The common flavor compounds through the entire process of fermentation in mash of nonglutinous rice Takju were ethyl acetate, β-phenylethyl acetate and acetic acid. The relative amount(peak area %) of flavor components were changed with the fermentation period, but the major volatile flavor components were ethyl alcohol, iso-amyl alcohol, hexenyl alcohol, ethyl acetate, β-phenylethyl acetate and β-phenylethyl alcohol. The relative amount(peak area %) of ethyl alcohol was the highest in mash of nonglutinous rice Takju with addition of starter. When the starter was not added in the mash of nonglutiuous rice Takju, any alcoholic components were not detected in the early serge of fermentation. But the percent of peak area hexenyl alcohol was the highest after 16 days fermentation. Especially few sorts of ester were detected in mash of nonglutious rice Takju without addition of starter by 3 days fermentation.
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