Effect of heat-treated on the quality characteristics of aged .

Long-term aging of , a traditional Korean liquor made of rice and (a fermentation agent), causes browning and odor and flavor development. This study investigated the effects of heat-treated (50-80 °C, 30 min) on quality. The saccharogenic powers and glucoamylase, α-amylase, and carboxypeptidase activities were similar in non-heat-treated and that treated at 50 °C. However, acidic protease and alcohol dehydrogenase decreased above 50 °C. The content of nitrogen-containing compounds was inversely proportional to the heat-treatment temperature. Compounds that cause off-flavors decreased at 50-60 °C, but increased at 70-80 °C, whereas compounds that provide fragrance increased at 50-60 °C. Sensory evaluation indicated that bad taste attributes were higher in produced using non-heat-treated . Therefore, heat treatment of at 50 °C can be adopted as a method for improving quality, as enzymatic activities that affect color, aroma, and taste are regulated.