Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characterization of Yakju Prepared with Yeasts from Fruits 1. Volatile Components in Yakju during Fermentation

효모에 따른 약주의 품질특성 1. 분리균주의 동정 및 휘발성 향기성분

  • 양지영 (부경대학교 식품생명공학부) ;
  • 신귀례 (부경대학교 식품생명공학부) ;
  • 김병철 (부경대학교 식품생명공학부) ;
  • 김용두 (순천대학교 식품공학과)
  • Published : 1999.08.01
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Abstract

This study was carried out to obtain the basic information for improving the flavor quality of yakju. Three kinds of yakju were prepared with different yeast strains to investigate the effects of those strains on flavor components. A total of 23 strains were isolated from fruits such as apple, pear, persimmon and citron and two strains were excellent in producing ethanol and flavors. They were identified as Saccharomyces cerevisiae S 2 and Saccharomyces cerevisiae S 6 from morphological cultural test and physiological quality. Yakju A, B and C were prepared with S 2, S 6 and Saccharomyces cerevisiae IFO 1950, respectively. Flavor components of yakju were analyzed by gas chromatography and mass spectr ometry. A total of 57 peaks were detected and 13 compound were identified. They were 4 alcohol, 2 esters, 7 acids and miscellaneous compounds.

Keywords

References

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