Quality characteristics of distilled alcohols prepared with different fermenting agents

Applied Biological Chemistry

Table 5 Volatile compounds of 40 % distilled spirits made with different fermenting agents

	Volatile compounds	A	B	C	D
Esters	Ethyl acetate (mg/L)	192.2 ± 2.1^a	108.4 ± 3.4^b	132.2 ± 2.1^b	112.8 ± 1.3^b
	Acetic acid isobutyl ester (μ/L)	0.0 ± 0.0	0.0 ± 0.0	2.7 ± 0.1	0.0 ± 0.0
	Ethyl n-caproate (μℓ/L)	0.0 ± 0.0	0.0 ± 0.0	2.8 ± 0.1	1.0 ± 0.0
	Lactic acid ethyl ester (μℓ/L)	20.8 ± 0.9^a	24.7 ± 0.7^a	6.8 ± 0.2^b	11.8 ± 0.5^b
	n-octanoic acid ethyl ester (μℓ/L)	4.5 ± 0.1^a	6.0 ± 0.1^a	9.2 ± 0.6^a	7.1 ± 0.1^a
	Ethyl n-caprate (μℓ/L)	7.6 ± 0.2^a	8.7 ± 0.3^a	19.3 ± 0.9^b	10.6 ± 0.3^a
	Succinic acid diethyl ester (μℓ/L)	10.3 ± 0.6^a	30.8 ± 1.2^c	2.5 ± 0.1^b	3.4 ± 0.0^b
Higher alcohols	n-propanol (mg/L)	488.5 ± 6.4^a	219.7 ± 11.2^b	343.3 ± 10.2 ^b	256.4 ± 9.1^b
	i-butanol (mg/L)	802.9 ± 19.2^a	660.7 ± 14.6^b	607.9 ± 11.5^b	449.2 ± 10.0^c
	n-butanol (mg/L)	0.0 ± 0.0	0.0 ± 0.0	4.1 ± 0.0	34.8 ± 1.4
	i-amyl alcohol (mg/L)	1,355.2 ± 17.1^a	937.9 ± 26.7^b	1,072.8 ± 16.8^b	1,046.7 ± 24.1^b
	Sum of higher alcohols	2,646.6 ± 16.3^a	1,818.3 ± 19.2^b	2,028.1 ± 11.1^b	1,787.1 ± 10.6^b
Other compounds	Methyl alcohol (mg/L)	13.9 ± 0.4^a	20.5 ± 1.1^b	13.6 ± 0.3^a	0.0 ± 0.0
Other compounds	Furfural (μℓ/L)	3.9 ± 0.1^a	4.5 ± 0.2^a	0.0 ± 0.0	2.2 ± 0.1^a

A Rice koji(dongsan koji), B traditional nuruk(songhak), C improved nuruk(Korean enzyme), D uncooked rice fermenting nuruk(Korean enzyme)
Results are expressed as mean ± SD (n = 3); ^a–cmeans with the same letter in column are not significantly difference by duncan’s multiple range test (p < 0.05)