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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.6
- 수록면
- 433 - 437 (5page)
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초록· 키워드
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The fusel oils and the volatile flavor compounds of two potato sojues, one of which was produced with the traditional distillation apparatus(soju-gori) and the other, with the reduced pressure distillation system, were examined. The fusel oil content was high in the potato soju that was distilled under reduced pressure (potato soju(II)). The relative ratio of the isoamyl alcohol to the isobutyl alcohol and the n-propanol was 3.1:0.8:1.0 in the potato soju that was distilled with soju-gori (potato soju(I)), and 4.0:1.2:1.0 in potato soju(II). The chromatograms of the volatile components apparently differed between potato soju(I) and potato soju(II). Potato soju(I) contained four kinds of alcohol, six kinds of ester, n-valeraldehyde, and acetic acid. Potato soju(II) contained seven kinds of alcohol, 14 kinds of ester, two kinds of aldehyde, acetic acid, and three other compounds. Potato soju(II) significantly scored higher for flavor property than potato soju(I).
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참고문헌 (23)
참고문헌 신청
1. [학술지(정기간행물)] - 김영주 / 2006 / 전통주 이용 실태 및 활성화 방안 / 한국식생활문화학회지 21 (1) : 31 ~ 41
2. [학술지(정기간행물)] - Hong Y / 1999 / Flavor characteristic of korean traditional distilled liquors produced by the co-culture of Saccharomyces and Hansenula / Korean J Appl Microbiol Biotechnol 27 : 236 ~ 245
3. [학술지(정기간행물)] - 이해창 / 2010 / 국 또는 개량 누룩으로 제조한 술덧을 감압 또는 상압으로 증류한 소주의 휘발성 성분 / 한국식품영양과학회지 39 (6) : 880 ~ 886
4. [학위논문] - Choi SJ / 2004 / The effect of distillers on the flavor components in distilled liquors / 석사 / Yonsei University
5. [학술지(정기간행물)] - In HY / 1995 / Quality characteristics of soju mashes brewed by korean traditional method / Korean J Food Sci Technol 27 : 134 ~ 140
2. [학술지(정기간행물)] - Hong Y / 1999 / Flavor characteristic of korean traditional distilled liquors produced by the co-culture of Saccharomyces and Hansenula / Korean J Appl Microbiol Biotechnol 27 : 236 ~ 245
3. [학술지(정기간행물)] - 이해창 / 2010 / 국 또는 개량 누룩으로 제조한 술덧을 감압 또는 상압으로 증류한 소주의 휘발성 성분 / 한국식품영양과학회지 39 (6) : 880 ~ 886
4. [학위논문] - Choi SJ / 2004 / The effect of distillers on the flavor components in distilled liquors / 석사 / Yonsei University
5. [학술지(정기간행물)] - In HY / 1995 / Quality characteristics of soju mashes brewed by korean traditional method / Korean J Food Sci Technol 27 : 134 ~ 140
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UCI(KEPA) : I410-ECN-0101-2018-059-003065989