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April 15, 2026Journal of the Korea Academia-Industrial cooperation Society0 citationsOpen Access

Flavor Characteristics of Takju According to Fermentation Stages Using Different Types of Nuruk

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

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Authors

YLYe-Ryeong LeeESEun-Shim SonCCChul Cheong

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Overview

Compares flavor characteristics of takju using different nuruk types and fermentation stages, suggesting implications for quality standardization.

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.

Cite This Study

Lee et al. (2026) studied this question.

synapsesocial.com/papers/69df2bcae4eeef8a2a6b0c90https://doi.org/10.5762/kais.2026.27.3.589
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