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Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage

Title
Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage
Authors
Park H.-J.Lee S.M.Song S.H.Kim Y.-S.
Ewha Authors
김영석이상미
SCOPUS Author ID
김영석scopus; 이상미scopus
Issue Date
2013
Journal Title
Molecules
ISSN
1420-3049JCR Link
Citation
vol. 18, no. 5, pp. 5317 - 5325
Indexed
SCIE; SCOPUS WOS scopus
Abstract
Changes in the volatile components of unpasteurized and pasteurized makgeolli during 30 days of storage were investigated by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). A total of 11 odor-active compounds such as 3-methyl-1-butanol (isoamyl alcohol), 2-methyl-1-butanol, 2,3-butanediol, butanoic acid, 3-methylbutanoic acid (isovaleric acid), 2-methylbutanoic acid, 3-(methylthio)-1-propanol (methionol), 2-phenylethanol, ethyl decanoate, ethyl dodecanoate, and ethyl tetradecanoate were determined in both the pasteurized and unpasteurized makgeolli during 30 days of storage. Although there were no significant differences in the concentrations of odor-active compounds at the initial storage time, most of odor-active compounds were more significantly increased in unpasteurized makgeolli compared to the pasteurized one during the storage period. © 1996-2013 MDPI AG (Basel, Switzerland).
DOI
10.3390/molecules18055317
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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