{"title":"以大红桃为原料蒸馏烧酒的品质特征","authors":"Ji-Eun Kang, Young-Mi Kim, Ju-Eun Lee, Bo-Ra Im, Ji-Ho Choi, Gui-Jeong Han, Haet-Nim Jeong","doi":"10.11002/kjfp.2023.30.4.683","DOIUrl":null,"url":null,"abstract":"The study was conducted to confirm the possibility of producing alcohol beverages\n from Dae-hong peaches. Upon examining the quality\n characteristics of distilled soju using\n Dae-hong peaches, the alcohol content was 1.12 to 1.16\n times higher than that from the atmospheric distillation method.\n Soju with 20 % peach extract content had the highest\n alcohol content and the lowest volatile acid content, indicating a low\n possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower\n in vacuum-distilled soju, and methanol was not detected in all\n samples. The absorbance value of furfural, a burnt component generated during\n distillation is high in atmospheric distillation, which can cause irritating\n odors. Upon examining the volatile fragrance components, isoamylalcohol and\n 1-propanol were found to be the main components, both of which were the highest\n in the treatment group with 20 % peach extract content. The electronic\n nose analysis revealed that this group showed the most opposing flavor patterns\n to the control group, and when distilled under reduced pressure with 20 %\n addition of Dae-hong peaches can produce high-quality\n soju.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality characteristics of distilled soju using Dae-hong peaches\",\"authors\":\"Ji-Eun Kang, Young-Mi Kim, Ju-Eun Lee, Bo-Ra Im, Ji-Ho Choi, Gui-Jeong Han, Haet-Nim Jeong\",\"doi\":\"10.11002/kjfp.2023.30.4.683\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The study was conducted to confirm the possibility of producing alcohol beverages\\n from Dae-hong peaches. Upon examining the quality\\n characteristics of distilled soju using\\n Dae-hong peaches, the alcohol content was 1.12 to 1.16\\n times higher than that from the atmospheric distillation method.\\n Soju with 20 % peach extract content had the highest\\n alcohol content and the lowest volatile acid content, indicating a low\\n possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower\\n in vacuum-distilled soju, and methanol was not detected in all\\n samples. The absorbance value of furfural, a burnt component generated during\\n distillation is high in atmospheric distillation, which can cause irritating\\n odors. Upon examining the volatile fragrance components, isoamylalcohol and\\n 1-propanol were found to be the main components, both of which were the highest\\n in the treatment group with 20 % peach extract content. The electronic\\n nose analysis revealed that this group showed the most opposing flavor patterns\\n to the control group, and when distilled under reduced pressure with 20 %\\n addition of Dae-hong peaches can produce high-quality\\n soju.\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2023.30.4.683\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.4.683","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Quality characteristics of distilled soju using Dae-hong peaches
The study was conducted to confirm the possibility of producing alcohol beverages
from Dae-hong peaches. Upon examining the quality
characteristics of distilled soju using
Dae-hong peaches, the alcohol content was 1.12 to 1.16
times higher than that from the atmospheric distillation method.
Soju with 20 % peach extract content had the highest
alcohol content and the lowest volatile acid content, indicating a low
possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower
in vacuum-distilled soju, and methanol was not detected in all
samples. The absorbance value of furfural, a burnt component generated during
distillation is high in atmospheric distillation, which can cause irritating
odors. Upon examining the volatile fragrance components, isoamylalcohol and
1-propanol were found to be the main components, both of which were the highest
in the treatment group with 20 % peach extract content. The electronic
nose analysis revealed that this group showed the most opposing flavor patterns
to the control group, and when distilled under reduced pressure with 20 %
addition of Dae-hong peaches can produce high-quality
soju.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.