Analysis and Comparison of Volatile Flavor Components in Rice Wine Fermented with Phellinus linteus Mycelium and Regular Commercial Rice Wine

  • Choi, Sung-Hee (Department of Food Science and Nutrition, Dongeui University) ;
  • Jang, Eun-Young (Department of Food Science and Nutrition, Dongeui University) ;
  • Choi, Byung-Tae (School of Oriental Medicine, Busan National University) ;
  • Im, Sung-Im (Hazard Substances Analysis Team, Center for Food and Drug Analysis, Busan Regional KFDA) ;
  • Jeong, Young-Kee (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University)
  • Received : 2008.03.27
  • Accepted : 2008.05.08
  • Published : 2008.06.30


This study identified and compared the volatile flavor components of two commercial rice wines: one fermented using the mycelium of Phellinus linteus and a regular commercial rice wine. The volatile flavor components were isolated from the infusions by Porapak Q (50-80 mesh) column adsorption. The concentrated aroma extracts were then analyzed and identified by GC and GC-MS. Thirty-four kinds of flavor components were identified in the mycelium-fermented rice wine, including 11 alcohols, 8 esters, 3 ketones, 6 acids, 3 hydrocarbones, and 4 others. In the regular commercial rice wine, 36 kindss of flavor compounds were identified, including 9 alcohols, 6 esters, 4 ketones, 6 acids, 9 hydrocarbones, and 2 others. Therefore, the data indicate that the primary flavor components in the rice wines were alcohols and esters.


Supported by : Ministry of Agriculture and Forestry