Flavor characteristics of Korean traditional distilled liquors produced by the co-culture of Saccharomyces and Hansenula

Korean Journal of Applied Microbiology and Biotechnology

Volumn 27, Issue 3, 1999, Pages 236-245

  Hong, Yeun ^a   Park, Seung Kook ^b   Choi, Eon Ho ^a  

^a Seoul Women University   (South Korea)

^b Kyung Hee University   (South Korea)

Author keywords

Alcohol fermentation; Distilled liquor; Flavor; Mixed culture; Sensory evaluation

Indexed keywords

ACETALDEHYDE; ACETIC ACID ESTER; ALCOHOL; ALDEHYDE; ALKANE; ALKENE; DECANOIC ACID; ESTER; HEXANOIC ACID; ISOBUTANOL; ISOPENTYL ALCOHOL; KETONE; OCTANOIC ACID; PROPANOL; PYRONE DERIVATIVE; SULFUR;

ARTICLE; COCULTURE; FERMENTATION; FLAVOR; HANSENULA; KOREA; NONHUMAN; SACCHAROMYCES; SWEETNESS; TASTE; WINE;

HANSENULA; HANSENULA ANOMALA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0032777890     PISSN: 02572389     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (38)

1. Ahn, B. H. 1994. Research status of traditional liquors. Bull. Food Technol. 7: 42-47. Korea Food Research Institute, Songnam.
2. Asasio, H. and H. Kikotsuka. 1967. A view of soysauce (flavor component). J. Soc. Brew. Japan 62: 1106-1117.
3. Chang, K. J. and T. J. Yu. 1981. Studies on the components of Sokokju, and commercial Yakju. Korean J. Food Sci. Technol. 13: 307-313.
4. Chung, D. H. 1988. Alcoholic beverages. Food Sci. Technol. 21: 1-46.
5. Chung, D. H. and N. K. Sung. 1980. Microbiological studies on the rice Makkulli. Korea J. Appl. Microbiol. Bioeng. 8: 1-8.
6. Chung, J. H. 1967. Studies on the identification of organic acids and sugars in the fermented mash of the Takju made from different raw-materials. J. Korean Agric. Chem. Soc. 8: 39-43.
7. Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee. 1997. Volatile flavor components in mash of Takju prepared by using different Nuruks. Korean J. Food Sci. Tech. 29: 563-570.
8. Hara, S. 1967. A view of Sake component; Alcohols. J. Soc. Brew. Japan 62: 1195-1205.
9. Hong, Y. 1996. Studies on the microflora and cultural characteristics for production of a Korean traditional distilled liquor. Ph. D. Thesis, Seoul Women's University, Seoul, Korea.
10. Hong, Y., S. O. Park, and E. H. Choi. 1998. Quality characteristics of Andong Soju type mashes produced by the co-culture of wild microorganisms isolated from Nuruk and mashes for Soju (Korean Traditional Distilled Liquor). Food Sci. Biotechnol. 7: 236-241.
11. Hong, Y., Y. B. Kim, S. O. Park, and E. H. Choi. 1997. Microflora and physiochemical characteristics of Nuruk and main mashes during fermentation of a traditional Andong Soju. Foods Biotechnol. 6: 297-303.
12. Jang, J. H. 1989. The history of Korean alcoholic liquors. Korean J. Dietary Culture 4: 271-274.
13. Jung, J. H. and S. T. Jung. 1987. Comparison of the aroma components in the Korean traditional Yakjus. J. Korean Agric. Chem. Soc. 30: 264-271.
14. Kim, C. J. 1963. Studies on the quantitative changes of organic acid and sugars during the fermentation of Takju. J. Korean Agric. Chem. Soc. 4: 33-42.
15. Kim, C. J. 1968. Studies on the components of Korean Sake: Part 2. Detection of the free amino acids in Takju by paper partition chromatography. J. Korean Agric. Chem. Soc. 9: 59-64.
16. Kim, C. J. 1968. Microbiological and enzymological studies on Takju brewing. J. Korean Agric. Chem. Soc. 10: 69-90.
17. Kim, C. J. and W. Y. Choi. 1970. Studies on the quantitative changes of thiamin during Takju brewing. J. Korean Agric. Chem. Soc. 13: 105-109.
18. Kim, C. J. and W. Y. Choi. 1970. Studies on the quantitative changes of riboflavin during Takju brewing. J. Korean Agric. Chem. Soc. 13: 219-222.
19. Kim, J. H., K. R. Kim, J. Y. Chai, H. K. Park, and K. S. Choi. 1994. Rapid gas chromatographic screening of alcoholic beverages for volatile and nonvolatile organic acids. Korean J. Food Sci. Technol. 26: 162-166.
20. Kim, K. 1995. Multivariate analytical approach and microscopic determination of aldehydes and esters. Ph. D. Thesis, Seoul Women's University, Seoul, Korea.
21. Kim, Y. S., S. H. Kang, and J. H. Jung. 1991. Studies on the processing of Korean traditional Soju, Jindo-Hongju: I. Changes in components of Hong-ju mash fermented by different methods. Korean J. Dietary Culture 6: 245-249.
22. Larmond, E. 1970. Methods for Sensory Evaluation of Food, pp. 19-26. Department of Agriculture, Ottawa, Canada.
23. Lee, D. S., H. S. Park, K. Kim, T. S. Lee, and B. S. Noh. 1994. Gas chromatographic and mass spectrometric determination of alcohol homologues in the Korean folk Sojues. J. Korean Chem. Soc. 38: 640-652.
24. Lee, J. S., T. S. Lee, J. Y. Choi, and D. S. Lee. 1996. Volatile flavor components in mash of nonglutinous rice Takju during fermentation. J. Korean Agric. Chem. Soc. 39: 249-254.
25. Lee, J. S., T. S. Lee, S. O. Park, and B. S. Noh. 1996. Flavor components in mash of Takju prepared by different raw materials. Korean J. Food Sci. Tech. 28: 316-323.
26. Lee, K. H. 1989. The production and market status of distilled liquor. Korean J. Dietary Culture 4: 301-309.
27. Lee, S. B., W. J. Chang, B. J. Im, and D. C. Kim. 1969. Studies on chemical components of fermented mash in the brewing of Maggerley (Korean wine). Korean J. Appl. Microbiol. 7: 153-158.
28. Lee, W. K., J. R. Kim, and M. W. Lee. 1987. Studies on the changes in free amino acids and organic acids of Takju prepared with different koji strains. J. Korean Agric. Chem. Soc. 30: 323-327.
29. Lee, Z. S. and T. W. Rhee. 1970. Studies on the microflora of Takju brewing. Korean J. Microbiol. 8: 116-132.
30. Meilgaard, M., G. V. Civille, and B. T. Carr. 1987. Descriptive analysis techniques, Chap. 8. Sensory Evaluation Techniques. CRC Press, Boca Raton, FL, USA.
31. Min, Y. K., H. S. Yun, H. S. Jeong, and Y. S. Jang. 1992. Changes in compositions of liquor fractions distilled from Samil-ju with various distillation conditions. Korean J. Food Sci. Technol. 24: 440-446.
32. Nishiya, T. 1977. Brewing component; Spirits (component). J. Soc. Brew. Japan 72: 415-432.
33. Nunokau, T. 1967. A view of sake component; Ester. J. Soc. Brew. Japan 62: 854-860.
34. Owaki, K. 1967. A view of sake component; Carbonyl. J. Soc. Brew. Japan 62: 1098-1105.
35. Pack, M. Y. 1975. Evaluation of batch fermentation conditions on beer flavor development. Korean J. Appl. Microbiol. Bioeng. 3: 23-29.
36. Park, H. S. 1993. Gas chromatographic-mass spectrometric analyses of flavor compounds in Korean folk Sojues with porous polymer. MS. Thesis, Seoul Women's University, Seoul, Korea.
37. Windholz, M. 1983. Merck Index, p. 177, p. 514, p. 644, p. 652, p. 729, p. 1643. Merck Co. Pathway, USA.
38. Yuda, J. 1976. Brewing component; Beer (fermented flavor component). J. Soc. Brew. Japan 71: 819-830.