ScholarWorks@숙명여자대학교

초록

This study aimed to investigate the quality characteristics and antioxidant properties of Yakju, a traditional Korean alcohol, produced using white magnolia flower (Magnolia denudata), mountain magnolia (Magnolia sieboldii), Korean magnolia (Magnolia kobus), and purple magnolia (Magnolia liliiflora). The alcohol content increased during fermentation, reaching a maximum concentration of 14.83—14.10% at the end of the process. When the color of the final product was evaluated lightness was found to be highest for Yakju prepared using mountain magnolia, while redness was highest when purple magnolia was used. However, yellowness was higher in the control group and with purple magnolia. The total polyphenol content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were higher in the group with magnolia flowers compared to the control group. In the sensory evaluation, the Yakju prepared with white magnolia flowers received the highest overall preference, suggesting that white magnolia is the most suitable choice when incorporating magnolia flowers in the production of Yakju.

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