|
KMID : 1134820100390060880
|
|
Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 6 p.880 ~ p.886
|
|
|
Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure
|
|
Lee Hae-Chang
Moon Sae-Hee
Park Jun-Sung
Jung Jee-Won
Hwang Keum-Taek
|
|
|
Abstract
|
|
|
|
In this study, volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure were analyzed and eventually, the proper starter material and distillation method was selected. Acetaldehyde was detected two or three times more in the liquor distilled under the atmospheric pressure than under the reduced pressure. Furfural was only detected in the liquor distilled under the atmospheric pressure. Esters were detected more in the liquor distilled under the atmospheric pressure than the reduced pressure. Ethyl pelargonate and 2-phenyl ethanol were particularly detected two times more in the liquor distilled under the atmospheric pressure than the reduced pressure. Methanol was detected two times more in the liquor made with nuruk than that with koji. These results suggest that the liquor distilled from the mash produced using koji under the reduced pressure may have the better quality.
|
|
|
KEYWORD
|
|
|
distilled liquor, volatile compounds, soju, atmospheric pressure, reduced pressure
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|