Volatile Compounds of Potato Sojues Produced by Different Distillation Condition

• Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University)
• Seo, Ji-Hyung (Div. of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology)

published in 2012. 6. 30

Abstracts

The fusel oils and the volatile flavor compounds of two potato sojues, one of which was produced with the traditional distillation apparatus(soju-gori) and the other, with the reduced pressure distillation system, were examined. The fusel oil content was high in the potato soju that was distilled under reduced pressure (potato soju(II)). The relative ratio of the isoamyl alcohol to the isobutyl alcohol and the n-propanol was 3.1:0.8:1.0 in the potato soju that was distilled with soju-gori (potato soju(I)), and 4.0:1.2:1.0 in potato soju(II). The chromatograms of the volatile components apparently differed between potato soju(I) and potato soju(II). Potato soju(I) contained four kinds of alcohol, six kinds of ester, n-valeraldehyde, and acetic acid. Potato soju(II) contained seven kinds of alcohol, 14 kinds of ester, two kinds of aldehyde, acetic acid, and three other compounds. Potato soju(II) significantly scored higher for flavor property than potato soju(I).

Keyword

• potato soju
• distilled liquor
• volatile compound
• fusel oil

Published Information

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Published Information of the Articles

Publisher	The Korean Society of Food Preservation
KJTK Publish Information	Volume 6. 2013. 1. 24
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