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Characterization of volatile components in makgeolli, a Korean traditional rice wine, with or without pasteurization, during storage

Title
Characterization of volatile components in makgeolli, a Korean traditional rice wine, with or without pasteurization, during storage
Authors
박혜정
Issue Date
2011
Department/Major
대학원 식품공학과
Publisher
이화여자대학교 대학원
Degree
Master
Advisors
김영석
Abstract
본 연구에서는 가열살균 여부와 저장기간에 따른 막걸리의 휘발성 성분을 targeted와 non-targeted analysis 방법으로 조사하였다. Targeted analysis에서는 gas chromatography-olfactometry (GC-O)를 이용하여 3-methyl-1-butanol, 2-methyl-1-butanol, 2,3-butanediol, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 3-(methylthio)-1-propanol, benzneethanol, ethyl decanoate, ethyl dodecanoate, ethyl tetradecanoate 등 11의 향기활성성분들을 규명하였고, GC-quadrupole MS의 selective ion monitoring (SIM) mode를 이용하여 정량분석하였다. 저장초기 생막걸리와 가열살균막걸리의 향기활성성분의 상대적 양에는 유의적 차이가 적었으나, 저장기간이 경과함에 따라 butanoic acid를 제외한 향기활성성분들의 함량이 생막걸리에서 크게 증가하였다. 반면, non-targeted analysis를 통해 가열살균 여부와 저장기간에 따른 시료간 차이와 이에 기여하는 성분들을 규명하였다. non-targeted analysis에서는 gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)와 automated mass spectral deconvolution and identification system (AMDIS)를 이용하였으며, 차이를 검토하기 위해 다변량통계분석법인 partial least squares discriminant analysis (PLS-DA)로 분석하였다. 저장기간에 상관없이 가열살균 여부에 따라 시료가 구분될 수 있었으며, 이러한 차이에 기여하는 성분들로는 ethyl acetate, propanoic acid, 2-methylpropanoic acid, 3-methyl-1-butyl acetate, dihydro-2(3H)-furanone, pyruvic acid, lactic acid, diethyl succinate, 2-methoxy-4-vinylphenol, ethyl hexadecanoate 등 향기활성성분을 포함한 다양한 alcohol, acid, ester 종류가 규명되었다. 생막걸리의 경우 저장초기와 후기의 시료가 명확히 구분되었으며, 알코올 또는 젖산발효의 대사산물인 acetal, pyruvic acid, lactic acid 등이 시료간 차이에 주로 기여하는 것으로 조사되었다. 가열살균막걸리의 경우 저장기간에 따른 시료간 차이가 적었으나, 가열에 의한 Maillard 반응산물로 추정되는 4,8-diacetyl-4H,8H-di[1,2,5]oxadiazolo[3,4-b:3,4-E]pyrazine 등이 차이에 기여하는 성분으로 규명되었다.;This study investigated the changes of volatile components in unpasteurized and pasteurized makgeolli during storage of 30 days by both targeted and non-targeted analysis methods. In targeted analysis, a total of 11 odor active compounds such as 3-methyl-1-butanol, 2-methyl-1-butanol, 2,3-butanediol, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 3-(methylthio)-1-propanol, benzneethanol, ethyl decanoate, ethyl dodecanoate, and ethyl tetradecanoate were determined using a gas chromatography-olfactometry (GC-O). Then those components were targeted analyzed using GC-quadrupole MS in selective ion monitoring (SIM) mode for quantification. Although there were no significant differences in the relative contents of odor active compounds between unpasteurized and pasteurized makgeolli samples at the initial storage time. However, most of them were more significantly increased in unpasteurized makgeolli during storage. On the other hand, non-targeted analysis was conducted using gas chromatography-time-of-flight mass spectrometry (GC-TOFMS), automated mass spectral deconvolution and identification system (AMDIS), and a multivariate statistical method, partial least squares discriminant analysis (PLS-DA). Non-targeted analysis demonstrated a clear differentiation among makgeolli samples and found some volatile components to be contributors to the differentiation according to pasteurization as well as storage time. In particular, pasteurized makgeolli samples were clearly separated from unpasteurized ones, regardless of storage time. The components contributing to the differentiation according to pasteurization were diverse alcohols, acids, and esters such as ethyl acetate, propanoic acid, 2-methylpropanoic acid, 3-methyl-1-butyl acetate, dihydro-2(3H)-furanone, pyruvic acid, lactic acid, diethyl succinate, 2-methoxy-4-vinylphenol, ethyl hexadecanoate, including some odor active compounds. In the case of unpasteurized makgeolli, 0 day and 30 days ones were clearly separated from other samples. In particular, volatile components such as acetal, pyruvic acid, and lactic acid, which could be formed from alcohol or lactic acid fermentation, were determined to be contributors to the differentiation of unpasteurized makgeolli. However, 4,8-diacetyl-4H,8H-di[1,2,5]oxadiazolo[3,4-b:3,4-E]pyrazine, which could be formed by heating for pasteurization, was found as an contributor in pasteurized makgeolli according to storage time.
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