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Molecules 2013, 18(5), 5317-5325; doi:10.3390/molecules18055317

Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage

1
Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea
2
CJ Foods R&D, CJ Cheiljedang, Seoul 152-051, Korea
Current address: Food R&D Center, Samsung Everland Inc., Gyeonggi-do 446-912, Korea
*
Author to whom correspondence should be addressed.
Received: 15 April 2013 / Revised: 2 May 2013 / Accepted: 6 May 2013 / Published: 8 May 2013
(This article belongs to the Special Issue Flavors and Fragrances)
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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.
Keywords: makgeolli; volatile components; odor-active compounds; unpasteurized; pasteurized; storage period makgeolli; volatile components; odor-active compounds; unpasteurized; pasteurized; storage period
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Park, H.-J.; Lee, S.M.; Song, S.H.; Kim, Y.-S. Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage. Molecules 2013, 18, 5317-5325.

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