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한국산 고구마 품종인 연미, 증미, 신천미, 신율미를 이용하여 제조한 고구마 소주의 향기성분의 특성
김명희(Myoung Hui Kim),Yoshitake Kazuya,Takamine Kazunori,이형운(Hyeong-un Lee),김원신(Won Sin Kim) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.1
Four varieties of the Korean sweet potato, Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi, were chosen to prepare the distilled koguma-soju (sweet potato-soju). The relationship between the flavor of the koguma-soju and the content of monoterpene alcohols (MTAs) was studied. The MTAs investigated here were linalool, nerol, geraniol, citronellol, and α-terpineol. The ranges of MTA concentrations in the koguma-soju made from the four sweet potato varieties were 14.0-16.6 μg/L for nerol, 24.8-34.7 μg/L for linalool, 32.8-38.5 μg/L for geraniol, 37.8-54.2 μg/L for citronellol, and 76.6-94.7 μg/L for α-terpineol. Geraniol, nerol, and linalool were found in lower concentrations, while α-terpineol was present in a higher concentration compared to their average content in the imo-shochu, a distilled Japanese sweet potato-soju. The concentrations of citronellol in the koguma-soju and imo-shochu were similar. The flavor evaluation tests revealed that the koguma-soju produced from the Yeonmi variety had a leafy vegetable or a grass-like, sharp flavor, whereas the Jeungmi-soju was characterized by a fruity or a sulfur-like sharp taste. Floral, vanilla-like, and mild flavors were predominant in the Shincheonmi-soju, while the Shinyeulmi-soju had either a fruity, citrus-like flavor or a rubber-like, rough taste. This study demonstrates that koguma-soju made from different sweet potato varieties have unique characteristic flavors.