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KMID : 1007520020110060700
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Food Science and Biotechnology
2002 Volume.11 No. 6 p.700 ~ p.703
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Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
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Hong Yeun
Choi Eon-Ho
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Abstract
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Soju is a Korean traditional liquor distilled from mashes brewed with nuruk which is cultured with wild microorganisms. To provide basic data for scientific production and systematic quality control of Andong soju, the effect of the mixed culture of the alcoholic yeasts and saccharifying molds isolated from the nuruk and the brewing mashes on the flavor and sensory characteristics of Andong soju type mash was investigated. Fusel oils (higher alcohols) and their esters were the major components of the flavor compounds. No significant difference in overall preference test was shown among three experimental groups (p〈 0.05). Principal component analysis of flavor compounds and sensory characteristics showed no deviation.
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