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NTIS 바로가기Journal of applied biological chemistry, v.55 no.3, 2012년, pp.141 - 148
정현 (Department of Food Science and Engineering, Ewha Womans University) , 윤미경 (Department of Food Science and Engineering, Ewha Womans University) , 김미혜 (Food Contaminants Division, Korea Food and Drug Administration) , 박성국 (Food Contaminants Division, Korea Food and Drug Administration) , 이준구 (Food Contaminants Division, Korea Food and Drug Administration) , 김영석 (Department of Food Science and Engineering, Ewha Womans University)
Recently, concerns about the volatile hazardous compounds including acetaldehyde, methanol, and fusel oils in alcoholic beverages, which cause hangover such as headache and dizziness after consumption, have been raised. The volatile hazardous compounds might also lead to an increased incidence of li...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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퓨젤유는 어떻게 생성됩니까? | 이에 비해 메탄올은 주류에서 효모의 발효에 의해 생성되기 보다는, pectinolytic enzyme에 의한 pectin의 demethoxylation에 의해 주로 생성되므로, 일반적으로 과일 증류주에서 높은 함량으로 발견된다(Anli 등, 2007). 한편, 퓨젤유는 효모에 의한 발효과정 중 아미노산으로부터 생성되며, 곡류 등 농식물 원료로부터 제조된 모든 주류에서 쉽게 발견된다(Ehrlich, 1913). | |
알데히드류는 주류 제조과정에서 어떤 물질에 의하여 생성되는가? | 알데히드류는 효모를 이용한 알코올 발효 중에 주로 생성되는 물질로 methanol (formaldehyde), ethanol (acetaldehyde), propanal, hexanal 등이 이에 포함된다. 이들은 주류에서 흔히 발견되는 물질이며, 주류의 제조과정 중 부패된 재료로부터 발생된 부패세균과 저급 효모로부터 생성된다. 이들의 생성은 주류의 향미 특성에 영향을 미치며, 특히 과다하게 생성되면 주류의 맛과 향을 저하시키기도 한다(Sowiñski 등, 2005). | |
주류에서 주로 발견되는 휘발성 유해성분에는 무엇이 있습니까? | 주류에서 주로 발견되는 휘발성 유해성분으로 아세트알데히드, 메탄올, 퓨젤유 등이 있으며, 그 유해성이 알려지면서 이에 대한 관심이 증대되고 있다(Geroyiannaki 등, 2007; Lachenmeier 와 Sohnuis, 2008; Lachenmeier 등, 2008). 국제암연구소 (IARC, 2012a; 2012b)에서는 알데히드류 중 포름알데히드와 주류와 함께 섭취되는 아세트알데히드를 발암물질(Group 1)로 분류하였고, 메탄올의 독성과 퓨젤유의 발암가능성을 제시하였다 (Tephly, 1991; Lachenmeier 등, 2008). |
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