Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation

Kyu Taek Choi, Su Hyun Lee, Yeong Jun Kim, Jun Su Choi, Sae Byuk Lee

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

Distilled soju, a Korean traditional alcoholic beverage, is produced by fermenting rice with a variety of microorganisms including molds, yeasts, and lactic acid-producing bacteria, followed by distillation. Our study sought to improve the quality of distilled soju through co-fermentation with Saccharomyces cerevisiae and Wickerhamomyces anomalus, known for producing volatile aromatic compounds during the early stages of fermentation. Analysis of volatile aromatic compounds in co-fermented distilled soju revealed a substantial increase in compounds with boiling points below 200 °C. Among them, ethyl hexanoate, isobutanol, and isoamyl alcohol were identified as the major volatile aromatic compounds based on Log2 fold change analyses of the volatile aromatic compound pattern. In sensory evaluation, co-fermented distilled soju received higher scores in terms of odor and overall preference. Therefore, incorporating W. anomalus may improve the quality of distilled soju.

Original languageEnglish
Article number101368
JournalFood Chemistry: X
Volume22
DOIs
StatePublished - 30 Jun 2024

Keywords

  • Co-fermentation
  • Distilled soju
  • Volatile aromatic compounds
  • Wickerhamomyces anomalus

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