시판 탁주의 품질과 휘발성 향기 성분 = Quality Characteristics and Flavor Compounds of Market Takju

국문 초록 (Abstract)

시판품인 살균하지 않은 탁주 2종(탁주 A, B)과 살균한 탁주 2종(탁주 C, D)에 대찬 알코올와 향기 성분 등을 분석한 과는 다음과 같다.
탁주 A와B의 ethanol 농도는 각각 7.5, 6.5%로서 주세법 규정 농도인 6~8%에 충족 되지만 탁주 B와 C는 각각 5.0, 4.8%로서 약 1% 정도 미달되었다.
총산은 0.27~0.42%로서 주세법에서 0.5% 이하의 규정한 농도에 적합 하였으나 아미노태 질소 함량(0.38~0.56%), 총당 함량(2.35~3.42%) 그리고 고형분 함량(3.25~12.20%)은 비교적 낮았다.
미량 알코올은 17종이 검출되었으며 이중에서 fuse1 oil성분인 3-methyl-1-butanol(1.495~2.595), 2-phenyl ethanol(1.032~l.923), 2-methyl-1-propanol(0.081~0.151), 2,3-butanediol(0.005~0.015) 등의 면적 비을이 높게 검출 되었다.
유기산은 acetic acid(0.052~0.146) 와 ethyl benzoic acid(0.071~0.140)의 면적 비율이 높게 나타났으며 탁주 B와 D 에서는 10종의 유기산이 검출되였으나 탁주 A에서는 8종, 탁주 C에서는 7종이 검출되었다.
Ester는 총 20종이 검출 되었으며 butanoic acid, ethyl ester(0.005~0.299), acetic acid, ethyl ester(0.002~0.072), methyl phenidate(0.025~0.070)가 높은 면적 비을로 검출되였다.
그외에 4-hydroxy-3-hexanone, butyrolactone methylthio propanone과 같은 carbonyl 화합물과 N-methyl octyl amine과 같은 amine류도 미량 검출 되였다.

다국어 초록 (Multilingual Abstract)

Two kinds of unsterilized market takju(takju A, B) and two kinds of sterilized market takju(takju C, D) were analyzed for their conponents and the results were as follows.
According to the Liquor Tax Law the alcohol contents of market takju are allowed in the range of 6 to 8% and the total acid contents are provided under 0.5%. And the alcohol contents of takju A and B were 7.5 and 6.5%, respectively which were satisfied to the Law but the alcohol contents of takju B and C were 5.0 and 4.8% respectively which were less than about 1% to the Law.
The total acid contents of takju were in the range of 0.27 to 0.42% which were proper concentrations to the Law.
The amino nitrogen contents(0.38~0.56%), the total sugar contents(2.35~3.42%) and the extract contents(3.25~12.20%) were detected relatively low.
Seventeen kinds of alcohols were detected in four kinds of takju and 3-methy-1-butanol(1.495-2.595), 2-phenyl ethanol(1.032~1.923), methyl-1-propanol(0.081~0.151) and 2, 3-butanediol(0.005~0.015) were detected in higher percentages of peak area than other alcohols.
Ten kinds of organic acids were detected in takju B and D restectively but in takju A eight kinds and in takju C seven kinds of organic aicds were detected. Among these acids acetic acid(0.052~0.146) and ethyl benzoic acid(0.071~0.140) were detected in higher percentages of peak area than other organic acids in the four kinds of takju.
Total twenty kinds of esters were decteted in the four kinds of takju and butanoic acid, ethyl ester(0.005~0.299), acetic acid, ethyl ester(0.002~0.072) and methyl phenidate(0.025~0.070) were detected in higher percentages of peak area than other esters in the four kinds of takju.
Besides, minor amounts of carbonyl compounds such as 4-hydroxy-3-hexanone, butyrolactone, 3-methyl thio-1-propanone and an amine compound such as N-methyl octyl amine were also detected in takju.

목차 (Table of Contents)

• 재료 및 방법
• 1.재료
• 2.성분분석
• 결과 및 고찰
• 1.일반성분
• 2.휘발성 향기성분