Food Science and Biotechnology

, Volume 27, Issue 2, pp 313–322 | Cite as

Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography–mass spectrometry

  • Soo Jin Lee
  • Hee-Suk Kwon
  • Woo-Chang Shin
  • Jin Young Choi
  • Bong Soo Noh


Flavor patterns of sweet potato spirits (SPS) made from suldeot manufactured by sweet potato showed an increasing tendency for aging from 64 to 128 weeks. When the SPS was blended with spirits made from suldeot manufactured by rice in a 7:3 ratio, showing an increase for aging from 16 to 60 weeks, using a gas chromatography–mass spectrometry with solid-phase microextration. The main compounds showing increasing tendency of the SPS and blended spirits (BS) were iso-amyl alcohol, n-propanol. Especially, ethyl caprylate, and ethyl acetate increased in SPS. The results were cross-checked by an electronic nose. For the results of SPS in the flavor pattern, a decrease was noted by main ion fragments. For the BS, a decrease was noted. These cross-checked results were useful for controlling quality of aging spirits, especially SPS. Based on these results, it was considered that further experiments are needed to identify key compounds for accurate correlation analysis.


Gas chromatography–mass spectrometry Electronic nose Distilled spirits Aging Sweet potato (Ipomoea batatas


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Department of Food Science and TechnologySeoul Women’s UniversitySeoulKorea
  2. 2.Kooksoondang Brewery Co., LtdGyeonggiKorea
  3. 3.Division of Food Science and Culinary ArtsShinhan UniversityGyeonggiKorea

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