생막걸리의 Lactobacillus paracasei 오염에 의한 이취 생성에 미치는 영향

• Published in: 한국식품과학회지, 57(4) pp. 485 - 497
• Main Authors: 이지수, 권예슬, 김영수, 박유덕, 최한석
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.08.2025
• Subjects: 식품과학
• ISSN: 0367-6293
• DOI: 10.9721/KJFST.2025.57.4.485

This study investigated the effects of Lactobacillus paracasei contamination on off-flavor formation in Makgeolli during storage. L. paracasei frequently identified as the dominant microorganism in commercial products, was isolated for further analysis. Makgeolli inoculated with this strain reported the lowest aroma preference score in sensory evaluation. In our analysis, the inoculated samples exhibited lower pH, higher total acidity, and elevated amino acid concentrations, which were likely due to the proteolytic activity. GC and GC-MS analyses revealed significantly elevated levels of off-flavor compounds such as ρ-cresol, acetoin, and methional. All these compounds exhibited odor activity values greater than 1, indicating a direct sensory impact. Principal component analysis revealed a strong correlation between L. paracasei contamination and odor-active compounds, clearly distinguishing between the contaminated and control samples. These results confirm L. paracasei is a key factor in Makgeolli sensory and physicochemical deterioration during storage. KCI Citation Count: 0