Flavor compounds of yakju
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- 2011.05.09
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- 2009.05
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소개글
약주의 풍미성분에 대한 발표자료입니다.
목차
1. Introduction
2. Making procedure of yakju
3. Flavor compounds in yakju
4. Sensory attribute of yakju
5. Summary
본문내용
Introduction
Yakju
Refined rice wine made from steamed rice that has gone
through several fermentation stages.
Making procedure of yakju
Previous Treatment / Steaming
Nuruk or Koji
Yeast
Seed Culture
First Fermentation
Press
Filtration
Blending
Pasteurization
Bottling
Second Fermentation
Sludge
Ingredients
Treated Water
Rice
Rice wine
Nuruk
Flavor compounds of yakju (Aroma)
Volatile compounds of rice wine
16 esters
5 alcohols
2 acids
33 volatile compounds
10 miscellaneous comps.
Flavor compounds of yakju (Aroma)
Over 60% of the total volatile material was comprised of three compounds; isoamyl alcohol, diethyl malate, 2-phenylethanol.
Yeast fermentation products
Contribute to background or base flavor
Flavor compounds of yakju (Aroma)
Fusel alcohols: Alcohols with more than two carbon atoms
Formed by fermentation
Cause of headache, vomiting, nausea
.
..
참고 자료
강미영, 유승석, et al. (1999). “가열살균 약주의 향기성분 분석.“ Food Engineering Progress Vol. 3, No. 3, pp. 170~175
김철암, 김은수, et al. (2007). "홍국 쌀 첨가량을 달리하여 제조한 약주의 이화학적 및 관능적 특성 변화." 한국식품과학회지 39(3): 309-314.
박치덕, 정희경, et al. (2007). "하향주의 발효 및 기능적 특성." 한국식품영양과학회지 36(4): 464-469.