{"title":"蒸馏方法影响烧酒的风味特性","authors":"Jeong-Ah Yoon, Myoung-Dong Kim","doi":"10.1007/s10068-024-01784-w","DOIUrl":null,"url":null,"abstract":"<div><p>The impact of the distillation method on the flavor characteristics of traditional <i>Soju</i> was investigated. Partial least squares-discrimination analysis (PLS-DA) was performed based on the volatile compounds detected by an electronic nose. This analysis revealed distinct flavor profiles when grouped by <i>Soju</i> samples, with ethyl acetate and isoamyl alcohol showing high variable importance in the projection (VIP) scores. When grouped by distillation method, ethyl acetate was identified as the critical compound distinguishing the flavor profiles of <i>Soju</i>. Compounds with fruity characteristics, such as ethyl acetate, isoamyl alcohol, and isoamyl acetate, were relatively more abundant in atmospheric distillation, while isobutanol, known for its alcoholic aroma, was more abundant in vacuum distillation. These findings may provide valuable insights into the impacts of the distillation process on the flavor characteristics of traditional <i>Soju</i>.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1433 - 1436"},"PeriodicalIF":2.4000,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Distillation method influences flavor characteristics of Soju\",\"authors\":\"Jeong-Ah Yoon, Myoung-Dong Kim\",\"doi\":\"10.1007/s10068-024-01784-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The impact of the distillation method on the flavor characteristics of traditional <i>Soju</i> was investigated. Partial least squares-discrimination analysis (PLS-DA) was performed based on the volatile compounds detected by an electronic nose. This analysis revealed distinct flavor profiles when grouped by <i>Soju</i> samples, with ethyl acetate and isoamyl alcohol showing high variable importance in the projection (VIP) scores. When grouped by distillation method, ethyl acetate was identified as the critical compound distinguishing the flavor profiles of <i>Soju</i>. Compounds with fruity characteristics, such as ethyl acetate, isoamyl alcohol, and isoamyl acetate, were relatively more abundant in atmospheric distillation, while isobutanol, known for its alcoholic aroma, was more abundant in vacuum distillation. These findings may provide valuable insights into the impacts of the distillation process on the flavor characteristics of traditional <i>Soju</i>.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 6\",\"pages\":\"1433 - 1436\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-12-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01784-w\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01784-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Distillation method influences flavor characteristics of Soju
The impact of the distillation method on the flavor characteristics of traditional Soju was investigated. Partial least squares-discrimination analysis (PLS-DA) was performed based on the volatile compounds detected by an electronic nose. This analysis revealed distinct flavor profiles when grouped by Soju samples, with ethyl acetate and isoamyl alcohol showing high variable importance in the projection (VIP) scores. When grouped by distillation method, ethyl acetate was identified as the critical compound distinguishing the flavor profiles of Soju. Compounds with fruity characteristics, such as ethyl acetate, isoamyl alcohol, and isoamyl acetate, were relatively more abundant in atmospheric distillation, while isobutanol, known for its alcoholic aroma, was more abundant in vacuum distillation. These findings may provide valuable insights into the impacts of the distillation process on the flavor characteristics of traditional Soju.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
