Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue

전자코와 전자혀를 이용한 시판 증류주의 향미특성 분석

  • Kim, Jung Sun (Department of Food Science and Technology, Seoul Women's University) ;
  • Jung, Hyo Yeon (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, Eun Young (Department of Food Science and Technology, Korea Christian University) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University)
  • 김정선 (서울여자대학교 식품공학과) ;
  • 정효연 (서울여자대학교 식품공학과) ;
  • 박은영 (그리스도대학교 식품과학부) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2016.02.01
  • Accepted : 2016.03.17
  • Published : 2016.04.30
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Abstract

The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

시판 증류주 13종을 선정하여 전자코, 전자혀를 이용한 향기패턴과 맛패턴을 분석하였다. 전자코 분석 결과, 원재료에 따라 증류주의 향기성분이 구분됨을 확인하였다. 원재료가 좁쌀인 증류주가 향기 성분이 가장 많으며 쌀의 함량이 적고 보리가 함유된 증류주가 향기성분이 가장 적었다. 또한 오크통에서 숙성시킨 원액을 100% 사용한 경우 향기성분이 뚜렷하게 구분됨을 보였다. 따라서 숙성재에 의해 증류주의 향기성분이 구분될 것으로 예측된다. 시판 증류주를 전자혀로 분석한 결과, 증류주는 단맛과 쓴맛 보다는 신맛, 감칠맛, 짠맛으로 시료간의 차이가 구분되었다. 본 연구를 통하여 전자코와 전자혀가 증류주 모니터링에 활용이 가능한지 여부를 확인하고 분석한 시판 증류주의 향미특성 결과를 추후 증류주 개발 및 품질관리에 이용하고자 한다.

Keywords

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