18C-15 |
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Y. H. KWON, Traditional Food Division, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Seongnam, 463-746, South Korea, B. H. Ahn, H. H. Baek, Dept. of Food Engineering, Dankook Univ., San 29, Anseo-dong, Cheonan, 330-714, South Korea, and H. G. Lee, Food and Nutrition, Hanyang Univ., 17 Haengdang-dong, Seongdong-gu, Seoul, 133-791, South Korea. Ginseng wine is commonly manufactured by soaking ginseng roots in liquor for three months in Korea. However, unpleasant earthy aroma is detected from ginseng wine during soaking process. Extrusion process can be used as an effective way to remove earthy aroma from ginseng. Recently, ginseng extrudate has been successfully employed for ginseng wine fermentation. However, aroma characteristics of ginseng wine fermented with ginseng extrudates have not been elucidated. The objective of the present work was to characterize the aroma of ginseng wines fermented with ginseng extrudates using solid phase microextraction-gas chromatography-mass spectrometry-olfactometry (SPME-GC-MS-O). Ginseng powder was extruded at 125, 140, 150, and 160°ÆC. Ginseng extrudates were fermented with sucrose (23°ÆBrix) at 30°ÆC for 10 to 12 days to reach ethanol concentration of 11.6 to 13.5%. Ten mL of ginseng wine was put into a 20 mL vial, and absorbed onto SPME fiber (100 mm polydimethylsiloxane) at 40°ÆC for 40 min. SPME-GC-O was carried out after the desorption of fiber for 1 min into GC injection port. Identification of aroma-active compounds was based on mass spectra, retention indices on DB-Wax column, and aroma properties. A total of forty-one volatile compounds were identified from ginseng wines fermented with ginseng extrudates. Of these, ethyl esters were the major components. Earthy aroma decreased significantly from ginseng wine. β-Panasinsene was identified as character-impact compound of ginseng wine fermented with ginseng extrudates. The amount of this compound decreased as extrusion temperature increased. Other aroma-active compounds included ethyl acetate, acetic acid, and isoamyl decanoate. It was demonstrated that ginseng extrudates was successfully used as a raw material for the production of ginseng wine with little earthy aroma. Extrusion temperature influenced the amount of the character-impact compound of ginseng, which leads to the aroma characteristics of ginseng wine.
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |