http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
한국산 고구마 품종으로 제조한 고구마소주의 향미의 특성
김명희(Kim, Myoung Hui),吉竹一哉(Yoshitake, Kazuya),高峯和則(Takamine, Kazunori),이형운(Lee, Hyeong-un),김원신(Kim, Won Sin) 한국생활과학회 2016 한국생활과학회지 Vol.25 No.1
Four types of koguma-soju, sweet potato-distilled liqior, were prepared using Korean sweet potato cultivar, namely Shingunmi, Jinhongmi, Daeyumi, and Hayanmi, The mono-terpene alcohol (MTA) concentrations and flavor properties of koguma-soju were analyzed. The general properties of the MTA concentrations were as follows; nerol concentration was the lowest of the five MTAs with a range of approximately 14.2-15.8 ㎍/L, geraniol and citronellol concentrations were approximately 41.90-50.75 ㎍/L, linalool concentrations were 43.20 ㎍/L and 45.15 ㎍/L in Shingunmi and Jinhongmi koguuma-soju, respectively, and 93.2 ㎍/L and 96.05 ㎍/L in Daeyumi and Hayanmi koguma-soju, respectively, and the α-terpineol concentration was the highest of the five MTAs, with a range of 177.5-218 ㎍/L in the four types of koguma-soju. These results were different from the MTA concentrations in Imo-shochu, Japanese sweet potato-soju as the nenol concentration of Korean koguma-soju was lower than that of Imo-shochu, and the α-terpineol concentration was higher than that of Imo-shochu. Flavor evaluation tests revealed that the koguma-soju prepared from the Shingunmi variety had a floral, roasted flavor and rough, sweet, bitter taste, whereas the Jinhongmi-koguma-soju was characterized by a floral, fruity, soapy, brown sugar-like flavor and sweet, pungent taste. Green leaf-like, aldehyde-like flavor and astringent, dry taste were predominant in the Daeyumi koguma-soju, while the Hayanmi koguma-soju had either a vegetable-like, woody, citrus-like flavor and sour, body taste. This study suggested that koguma-soju prepared from different sweet potato cultivars have unique characteristic flavors because they contain different ratios of MTAs.
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.