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Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography–mass spectrometry

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Abstract

Flavor patterns of sweet potato spirits (SPS) made from sul–deot manufactured by sweet potato showed an increasing tendency for aging from 64 to 128 weeks. When the SPS was blended with spirits made from sul–deot manufactured by rice in a 7:3 ratio, showing an increase for aging from 16 to 60 weeks, using a gas chromatography–mass spectrometry with solid-phase microextration. The main compounds showing increasing tendency of the SPS and blended spirits (BS) were iso-amyl alcohol, n-propanol. Especially, ethyl caprylate, and ethyl acetate increased in SPS. The results were cross-checked by an electronic nose. For the results of SPS in the flavor pattern, a decrease was noted by main ion fragments. For the BS, a decrease was noted. These cross-checked results were useful for controlling quality of aging spirits, especially SPS. Based on these results, it was considered that further experiments are needed to identify key compounds for accurate correlation analysis.

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Authors and Affiliations

  1. Department of Food Science and Technology, Seoul Women’s University, Seoul, 139-774, Korea

    Soo Jin Lee & Bong Soo Noh

  2. Kooksoondang Brewery Co., Ltd, Gyeonggi, 462-807, Korea

    Hee-Suk Kwon & Woo-Chang Shin

  3. Division of Food Science and Culinary Arts, Shinhan University, 95 Hoam-ro, Gyeonggi, 480-701, Korea

    Jin Young Choi

Authors
  1. Soo Jin Lee
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  2. Hee-Suk Kwon
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  3. Woo-Chang Shin
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  4. Jin Young Choi
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  5. Bong Soo Noh
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Correspondence to Bong Soo Noh.

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Lee, S.J., Kwon, HS., Shin, WC. et al. Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography–mass spectrometry. Food Sci Biotechnol 27, 313–322 (2018). https://doi.org/10.1007/s10068-017-0250-8

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  • DOI: https://doi.org/10.1007/s10068-017-0250-8

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