A Study on the Flavor Characteristics of Takju according to Fermentation Stages Using Different Types of Nuruk

Key Points

• The central aim is to analyze how different types of nuruk and fermentation stages affect the flavor profile of takju.
• Compared flavors of takju made with different traditional nuruks during various fermentation stages.
• Analyzed chemical properties like alcohol content, pH, total acidity, and amino acids.
• Conducted organic acid analysis using HPLC and flavor compound analysis through GC/FID.
• Alcohol content showed no significant variation across nuruk types.
• pH, total acidity, and amino acids differed significantly based on nuruk types and fermentation stages.
• Lactic acid and acetic acid were identified as key components for sourness, while ethyl acetate, isoamyl alcohol, and 2-phenylethanol contributed major fruity and floral aromas.

Abstract