과실 브랜디의 숙성용기 및 숙성기간에 따른 휘발성 향기성분 분석
Changes in flavor ingredients of distilled fruit brandy according to the aging container and maturation period
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초록
We investigated the effects of container type (oak, glass, and stainless vessels), maturation period, and application of two different fruit materials (Actinidia arguta (ChungSan, Korean name), and Vitis coignetiae (Black Sun, Korean name) cultivated in Gangwon, Korea) on the flavor characteristics of brandies. After 17 months of aging, significant changes in the flavor ingredients occurred only in the brandies matured in oak containers. Particularly, the level of isoamyl alcohol, an important flavor component, increased, indicating 1,294.3 mg/L and 4,125.4 mg/L in Actinidia arguta brandy respectively, and 898.3 mg/L and 1,605.6 mg/L in Vitis coignetiae brandy respectively. In contrast, the levels of acetaldehyde and methanol, which are volatile components decreased significantly after seven months of aging. In addition, changes in the brandy flavor based on the maturation period were confirmed by measuring the proportion of fatty acid ethyl esters. In general, the proportion of fatty acid ethyl esters increased as the maturation period decreased. Therefore, we found that the brandy matured in oak containers for all maturation periods was the most preferable based on the sensory evaluation, which might be correlated with a balance between the desirable and undesirable components with aging.
Abstract
We investigated the effects of container type (oak, glass, and stainless vessels), maturation period, and application of two different fruit materials (Actinidia arguta (ChungSan, Korean name), and Vitis coignetiae (Black Sun, Korean name) cultivated in Gangwon, Korea) on the flavor characteristics of brandies. After 17 months of aging, significant changes in the flavor ingredients occurred only in the brandies matured in oak containers. Particularly, the level of isoamyl alcohol, an important flavor component, increased, indicating 1,294.3 mg/L and 4,125.4 mg/L in Actinidia arguta brandy respectively, and 898.3 mg/L and 1,605.6 mg/L in Vitis coignetiae brandy respectively. In contrast, the levels of acetaldehyde and methanol, which are volatile components decreased significantly after seven months of aging. In addition, changes in the brandy flavor based on the maturation period were confirmed by measuring the proportion of fatty acid ethyl esters. In general, the proportion of fatty acid ethyl esters increased as the maturation period decreased. Therefore, we found that the brandy matured in oak containers for all maturation periods was the most preferable based on the sensory evaluation, which might be correlated with a balance between the desirable and undesirable components with aging.
참고문헌 (15)
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