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Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS

Title
Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS
Authors
Han, Ji HyeLee, Sang MiKim, Young-Suk
Ewha Authors
김영석이상미
SCOPUS Author ID
김영석scopus; 이상미scopus
Issue Date
2017
Journal Title
MOLECULES
ISSN
1420-3049JCR Link
Citation
vol. 22, no. 4
Keywords
alcoholic beveragealdehydespHamino acidsSchiff base formationaldol condensation
Publisher
MDPI AG
Indexed
SCIE; SCOPUS WOS
Abstract
The Schiff base reaction and aldol condensation that occur during sample preparation can lead to the reduction of aldehyde content in the analysis of traditional Korean rice wine, makgeolli. The contents of aldehydes were decreased, whereas those of hydroxy carbonyl compounds were increased by increasing the pH. In the presence of added amino acids, the levels of aldehydes in makgeolli were reduced as the amount of the amino acid alanine increased. Also, the contents of hydroxyl carbonyl compounds were reduced by alanine addition as compared to the control. Therefore, the determination of aldehydes can be affected by pH and the amount of amino acids, which can vary during fermentation and storage of alcoholic beverages because pH and amino acids affect Schiff base formation and aldol condensation.
DOI
10.3390/molecules22040618
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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