Distillation method influences flavor characteristics of Soju Flavor characteristics of Soju

• Published in: Food science and biotechnology Vol. 34; no. 6; pp. 1433 - 1436
• Main Authors: Yoon, Jeong-Ah, Kim, Myoung-Dong
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.04.2025; Springer Nature B.V; 한국식품과학회
• Subjects: Acetic acid; Aroma; Biotechnology; Chemistry; Chemistry and Materials Science; Distillation; electronic nose; Electronic noses; Ethyl acetate; flavor; Flavor compounds; Flavors; Food Science; Isoamyl acetate; isoamyl alcohol; Isobutanol; Isopentyl alcohol; Nutrition; odors; Research Note; Vacuum distillation; Volatile compounds; 식품과학; Ethyl acetate; Flavor; Electronic nose; Distillation method; Soju
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-024-01784-w

The impact of the distillation method on the flavor characteristics of traditional Soju was investigated. Partial least squares-discrimination analysis (PLS-DA) was performed based on the volatile compounds detected by an electronic nose. This analysis revealed distinct flavor profiles when grouped by Soju samples, with ethyl acetate and isoamyl alcohol showing high variable importance in the projection (VIP) scores. When grouped by distillation method, ethyl acetate was identified as the critical compound distinguishing the flavor profiles of Soju . Compounds with fruity characteristics, such as ethyl acetate, isoamyl alcohol, and isoamyl acetate, were relatively more abundant in atmospheric distillation, while isobutanol, known for its alcoholic aroma, was more abundant in vacuum distillation. These findings may provide valuable insights into the impacts of the distillation process on the flavor characteristics of traditional Soju .