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KMID : 1024420140180040348
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Food Engineering Progress
2014 Volume.18 No. 4 p.348 ~ p.354
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Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters
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Lee Sul-Mee
Han Hye-Young
Lee Seung-Joo
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Abstract
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In this study, four types of Takju (rice wine) were developed using different fermentation starters; two traditionalnuruk (SS and SJ), one ipguk (JE), and one crude amylolytic enzyme (HK), respectively. Sample rice wines wereanalyzed for ethanol, titratable acidity, pH, soluable solids, and Hunter colorimeter values. The Takju made with HKshowed the highest ethanol level, while the titratable acidity of Takju made with JE was twice that of the other sam-ples. The volatile compounds in the four types of Takju were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 49 volatile components wereidentified, including 27 esters, 3 acids, 10 alcohols, and 9 miscellaneous compounds. Ethyl esters and alcohols suchas ethyl hexanoate, ethyl octanoate, ethyl decanoate, 2-methyl-1-pentanol, 1-pentanol, isoamyl alcohol, and 2-phenylethanol were the largest groups among the quantified volatiles. Although the numbers of detected volatile com-pounds were similar in the four types of Takju, the amount of quantified volatiles showed a great difference amongsamples.
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KEYWORD
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nuruk, ipguk, crude amylolytic enzyme, volatiles, fermentation
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