• Food Science and Preservation
• /
• v.14 no.6
• /
• pp.645-649
• /
• 2007

The effects of the ratio of 45% alcohol and Maesil(Prumus mume) (1:1, 1:2, 1:3, w/v) on quality changes of Maesil liqueur during leaching and ripening for 5 months were examined. Total acidity increased with an increase ratio of Maesil and leaching and ripening periods. The pH increased as increase ratio of alcohol. The color of liqueur became dark as an increase ratio of Maesil and leaching and ripening periods. The contents of alcohol after leaching and ripening for 2 months were 24.3%(1:1), 32.2%(1:2), and 36.0%(1:3), respectively and decreased as an increase the ratio of Maesil. The contents of reducing sugar and polyphenol in the liqueur increased with an increase ratio of Maesil and leaching and ripening periods. The major components of free sugar in the liqueur were fructose, glucose, sucrose and maltose but sucrose and maltose did not detect regardless the ratio of Maesil after leaching and ripening for 2 months. The major components of organic acid in the liqueur were citric, lactic, malic, and acetic acids. The total amount of organic acid increased as an increase the ratio of Maesil but the changes of individual organic acid in the liqueur contained different ratio of Maesil showed the different tendency each other.

• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.552-556
• /
• 2007

The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.

• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.311-316
• /
• 2008

We studied changes in a high-proof maesil liqueur during a 5 month leaching and ripening period at $10^{\circ}C,\;20^{\circ}C$, and $30^{\circ}C$. Titratable acidity increased after 2 months at all temperatures, but pH only changed after 2 months at $30^{\circ}C$. The absorbance at 420 nm increased significantly during a high temperature leaching and ripening period. The alcohol concentration was similar for maesil liqueurs held at $10^{\circ}C$ and $20^{\circ}C$ for 2 months. The levels of reducing sugars and polyphenols were also higher for liqueurs stored at higher temperatures. The major free sugars present after one month (in order of decreasing concentration) were fructose, glucose, sucrose, and maltose. The major organic acids were citric, lactic, malic, succinic and acetic acid The total organic acid content of maesil liqueur decreased after 1 month at $10^{\circ}C$ but increased until 2 months at $20^{\circ}C$ and $30^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.50 no.6
• /
• pp.697-700
• /
• 2018

This study investigated changes in amygdalin of maesil liqueurs during leaching and ripening, and their qualities during ripening. Maesil was leached at $24^{\circ}C$ for 3 months in a commercial soju (30% alcohol). During leaching, amygdalin contents dramatically increased by 1 month, remained at a plateau by 2 months, and then decreased at 3 months. Once completion of leaching, maesil liqueurs were ripened for 3 months together with maesil (ML1) and maesil flesh itself (ML2), and without maesil (ML3). During ripening, amygdalin contents significantly decreased for all treatments, and the reduction in amygdalin rapidly proceeded in the order: ML2>ML1>ML3. Alcohol contents decreased for ML1 and ML2, while remained constant for ML3. Their pH and titratable acidity observed only subtle changes, and their color became increasingly darker. Overall results suggested that the long-term ripening of maesil liqueurs containing maesil or maesil flesh (without seeds) may resolve the concern on their amygdalin toxicity.

• Food Science and Preservation
• /
• v.13 no.6
• /
• pp.783-788
• /
• 2006

Quality changes of kimchi added with 10 or 20% Prunus mume liqueur byproduct (PLB), obtained after producing Prunus mume liqueur. during fermentation at $10^{\circ}C$ for 25 days were investigated. The pH and titrtable acidity in 20% PLB added kimchi were changed more gradually during fermentation for 25 days compared to control. Total bacteria and lactic acid bacteria counts in kimchi added with 20% PLB were lower than those of control during fermentation for 15 days. Kimchi fermentation was delayed about 10 days with 20% PLB. L and a values of kimchi added with PLB decreased but b value increased with increasing the concentration of PLB. In the sensory evaluation of kimchi fermented for 10 days, the texture score of PLB added kimchi was higher than that of control, and increased with increasing the concentration of PLB. There were no significant differences (p < 0.05) in overall acceptability among control kimchi and PLB added kimchi.