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송절편을 첨가한 송이주의 향기 성분

Flavor Compounds in Pine Mushroom Liquor Added with Pine Tree Chips

Microbiology and Biotechnology Letters 2020년 48권 3호 p.316 ~ 320
윤정아, 신인웅, 박은희, 이하연, 김명동,
소속 상세정보
윤정아 ( Yoon Jeong-Ah ) - Kangwon National University Division of Food Biotechnology and Biosystems Engineering
신인웅 ( Shin In-Ung ) - Kangwon National University Division of Food Biotechnology and Biosystems Engineering
박은희 ( Park Eun-Hee ) - Kangwon National University Division of Food Biotechnology and Biosystems Engineering
이하연 ( Lee Ha-Yeon ) - Kangwon National University Division of Food Biotechnology and Biosystems Engineering
김명동 ( Kim Myoung-Dong ) - Kangwon National University Division of Food Biotechnology and Biosystems Engineering

Abstract


Changes in flavor compounds in pine mushroom (Tricholoma matsutake) liquor added with pine tree chips were analyzed using gas chromatography/mass spectrometry. While three flavor compounds were detected in the control, fifteen were detected in the pine mushroom liquor added with pine tree chips. After eightweeks of aging, the relative concentrations of β-fenchyl alcohol, 2-octanol, and methyl cinnamate, which are distinctive flavor characteristics of the pine mushroom, increased by 67.57%, 2.14%, and 0.94%, respectively, when pine tree chips were added (5%). Principal component analysis revealed that although flavor characteristics of the pine mushroom liquor were affected by the increased production of β-fenchyl alcohol due to the addition of pine tree chips, the aging time exerted a greater influence on flavor.

키워드

Pine mushroom liquor; pine tree chip; flavor compound; GC-MS; aging

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