숙성에 의한 옥수수 식초의 향기 성분 변화 = Change of Aroma Compounds during Corn Vinegar Ripening

국문 초록 (Abstract)

강원도에서 생산된 옥수수를 사용하여 식초를 제조한 후 초산 발효 및 숙성에 의해 변화되는 주요 향기성분을 조사하였다. 옥수수 술에서 가장 높은 함량을 나타낸 휘발성 성분은 2-phenylethanol으로서 전체 휘발성 성분의 약 27%를 차지하였으나, 초산 발효 후 15% 수준으로 감소하였다. 주성분 분석 결과 옥수수 술과 옥수수 식초는 초산 발효 및 숙성 기간에 따라 향기 성분의 특성이 패턴의 차이가 확인되었다. 초산 발효 이후에 전체 휘발성 물질 중에서 초산이 약 50%를 차지하여 가장 함량이 높은 것으로 나타났으며, 그 다음으로 2-phenylethanol, diethyl succinate 순서로 높았다. 장미향을 나타내는 ethyl phenylacetate와 과일향을 나타내는 diethyl succinate 등 에스테르 화합물의 향기 활성가가 높게 나타나 이들 성분이 초산 발효 후 식초의 향기 특성에 큰 영향을 미치는 것으로 판단되었다.

다국어 초록 (Multilingual Abstract)

Vinegar was prepared from corn produced in Gangwon province and changes to the major aroma components were investigated for acetic acid fermentation and ripening. The most prevalent volatile component in corn alcohol was determined to be 2-phenylethanol (accounting for 27% of total aroma components); the levels of 2-phenylethanol decreased to 15% after acetic acid fermentation. Principal component analysis of volatile compounds revealed that corn vinegar was distinguishable from corn alcohol. The highest content of total volatile components (50%) was acetic acid, followed by 2-phenylethanol and diethyl succinate. Ethyl phenylacetate and diethyl succinate had the highest odor activity value, and might contribute most profoundly to the aroma of corn vinegar.

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