Changes of Alcohol, Free Amino Acid, Non-Volatile Organic Acid and fatty Acid Composition during Brewing of Backilju

백일주 양조중 알코올, 유리아미노산, 비휘발성유기산 및 지방산조성의 변화

  • 박석규 (순천대학교 식품영양학과) ;
  • 박필숙 (상주산업대학교 식품영양학과) ;
  • 김귀영 (상주산업대학교 식품영양학과) ;
  • 강우원 (상주산업대학교 식품영양학과) ;
  • 이영근 (부산보건환경연구원)
  • Published : 1994.12.01

Abstract

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.