Abstract
The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.
Highlights
Profiling of volatile compounds is an important step in determining the flavor of distilled spirits
The SPME Arrow fibers were coated with carbon wide range/polydimethylsiloxane (CAR/PDMS, 120 μm × 20 mm), divinylbenzene/carbon wide range/polydimethylsiloxane (DVB/CAR/PDMS, 120 μm × 20 mm), polydimethylsiloxane (PDMS, 120 μm × 20 mm), divinylbenzene/polydimethylsiloxane (DVB/PDMS, 120 μm × 20 mm), and polyacrylate (PA, 100 μm × 20 mm), which were supplied by CTC Analytics AG (Zwingen, Switzerland)
An appropriate SPME Arrow fiber was selected for analyzing of different SPME Arrow fibers [36]
Summary
Profiling of volatile compounds is an important step in determining the flavor of distilled spirits. A traditional liquor of Korea, is aged in oak barrels after distillation from steamed rice or mixed grains and Nuruk [3]. Wines are typically stored in oak barrels It causes their oxidation owing to the continuous flow of a small amount of air through a bunghole in the barrels; as a result, new volatile compounds are produced in the wine during aging [5,6]. To produce high-quality Korean distilled spirits, the following six species of Korean oak should be used: Galchamnamu (Q. aliena, GAL), gulchamnamu (Q. variabilis, GUL), tteoggalnamu (Q. dentate, DUK), sangsurinamu (Q. acutissima, SAN), singalnamu (Q. mongolica, SIN), Foods 2020, 9, 1422; doi:10.3390/foods9101422 www.mdpi.com/journal/foods
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
