Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

Cha, Jiyoon; Chin, Young-Wook; Lee, Jun-Young; Kim, Tae-Wan; Jang, Hae Won

doi:10.3390/foods9101422

Open AccessArticle

Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

by

Jiyoon Cha

,

Young-Wook Chin

,

Jun-Young Lee

,

Tae-Wan Kim

^*,† and

Hae Won Jang

^*,†

Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea

^*

Authors to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Foods 2020, 9(10), 1422; https://doi.org/10.3390/foods9101422

Submission received: 31 August 2020 / Revised: 24 September 2020 / Accepted: 2 October 2020 / Published: 8 October 2020

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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Abstract

The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.

Keywords: volatile compounds; volatile extraction; solid-phase microextraction arrow; gas chromatography–mass spectrometry; Korean distilled spirits (Soju)

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MDPI and ACS Style

Cha, J.; Chin, Y.-W.; Lee, J.-Y.; Kim, T.-W.; Jang, H.W. Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS. Foods 2020, 9, 1422. https://doi.org/10.3390/foods9101422

AMA Style

Cha J, Chin Y-W, Lee J-Y, Kim T-W, Jang HW. Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS. Foods. 2020; 9(10):1422. https://doi.org/10.3390/foods9101422

Chicago/Turabian Style

Cha, Jiyoon, Young-Wook Chin, Jun-Young Lee, Tae-Wan Kim, and Hae Won Jang. 2020. "Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS" Foods 9, no. 10: 1422. https://doi.org/10.3390/foods9101422

APA Style

Cha, J., Chin, Y.-W., Lee, J.-Y., Kim, T.-W., & Jang, H. W. (2020). Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS. Foods, 9(10), 1422. https://doi.org/10.3390/foods9101422

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Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

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