14B-6

G. H. LEE, M. J. OH, Y. Shin, J. H. JEONG, Y. I. CHANG, and K. S. CHANG. Department of food science and technology, Chungnam National University, 220 Gung-dong, Yusung-ku, Taejon, 305-764, South Korea

(1)Justification: The medicinal plants have been used as materials for medical treatments and tonic medicine without side effects for a long time in Asia. (2) Objectives: This study was conducted to identify characteristic impact aromas and compare sensory attribute of Korean traditional medicinal rice wine for quality improvement. (3) Methods: The powders of ten medicinal plants(PTM) and the aqueous extracts of them(ETM) were added during brewing rice wine. The character impact aromas of the brewed rice wine(control), PTM and ATM were isolated by Liquid-Liquid Continuous Solvent Extraction(LLCSE). A flavor-dilution(FD) factor for each odorant was assigned based on the highest dilution at which it was last detected by panelists at GC-Olfactometry(GCO). Tentatively identified peaks from GC-MS by using Wiley library search were conformed by the matching of retention indices, mass spectra and odor characters. Also, sensory evaluation was performed by using Quantitative Descriptive Analysis (QDA). (4) Result: As the instrumental results, the likely desirable aromas, acetaldehyde(sweet, etherial), benzaldehyde(sweet, fragrant) and ethyl acetate(sweet), were showed the highest FD-factors at ETM. Other likely desirable aromas, such as ethyl butyrate (sweet, fragrant) and ethyl octanoate(ethanolic, sweet), were showed similar FD-factors. The likely undesirable aromas, such as 2,3-butandione(rotten, buttery), 2,3-pentandione(buttery, sour), 3-hydroxy-2-butanone(rotten fruit), carpronaldehyde(planty) and 1-octen-3-ol(mushroomy), were represented to similar FD-factors. The results of sensory evaluation, raw and steamed medicinal herb aroma were represented the highest level at PTM. The koji aroma, yeast aroma and caramel like aroma were showed highest level at control. ETM was reduced the likely undesirable aroma like koji aroma and yeast aroma at control and the raw and steamed medicinal herb aroma at PTM. (5) Significance: Our results suggested that the ETM was shown the most attractive attribute among three different Korean traditional medicinal wines.