Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage
Abstract
:1. Introduction
2. Results and Discussion
2.1. Odor-Active Compounds in Makgeolli
No. | RI a | Components | Odor descriptions | ATV b |
---|---|---|---|---|
1 | 737 | 3-methyl-1-butanol | fermented, malt, wine | 300 |
2 | 739 | 2-methyl-1-butanol | fermented, malt, wine | 300 |
3 | 786 | 2,3-butanediol | green, buttery | 150,000 |
4 | 806 | butanoic acid | cheese, unpleasant | 173 |
5 | 844 | 3-methylbutanoic acid | fermented, cheese, rancid | 33 |
6 | 852 | 2-methylbutanoic acid | fermented, cheese, rancid | 100 |
7 | 978 | 3-(methylthio)-1-propanol | vagetable, onion | 500 |
8 | 1115 | 2-phenethylethanol | floral, sweet, green | 750–1,100 |
9 | 1394 | ethyl decanoate | floral, honey | 630 |
10 | 1590 | ethyl dodecanoate | floral, honey | 590 |
11 | 1788 | ethyl tetradecanoate | floral, honey | 400 |
2.2. Comparison of Odor-Active Compounds in the Pasteurized and Unpasteurized Makgeolli during Storage
No. | RI a | Compounds | m/z b | Unpasteurized makgeolli c | ID d | ||||
---|---|---|---|---|---|---|---|---|---|
0 day | 5 days | 10 days | 20 days | 30 days | |||||
1 | 737 | 3-methyl-1-butanol | 70 | 25.08 ± 0.91 | 52.40 ± 0.43 | 115.21 ± 57.94 | 89.42 ± 16.25 | 183.01 ± 9.95 | A |
2 | 739 | 2-methyl-1-butanol | 70 | 0.39 ± 0.11 | 0.78 ± 0.03 | 2.65 ± 1.06 | 23.15 ± 37.59 | 269.70 ± 231.79 | A |
3 | 786 | 2,3-butanediol | 57 | 38.18 ± 7.72 | 82.09 ± 6.30 | 221.18 ± 92.79 | 207.66 ± 2.46 | 359.27 ± 41.58 | A |
4 | 806 | butanoic acid | 60 | 0.01 ± 0.00 | 0.03 ± 0.00 | 0.16 ± 0.14 | 0.04 ± 0.00 | 0.09 ± 0.01 | A |
5 | 844 | 3-methylbutanoic acid | 60 | 0.30 ± 0.05 | 0.80 ± 0.03 | 1.90 ± 0.97 | 1.61 ± 0.05 | 2.59 ± 0.05 | A |
6 | 852 | 2-methylbutanoic acid | 74 | 0.38 ± 0.06 | 1.04 ± 0.04 | 2.17 ± 0.88 | 1.80 ± 0.17 | 3.09 ± 0.18 | A |
7 | 978 | 3-(methylthio)-1-propanol | 106 | 3.26 ± 0.51 | 8.17 ± 0.50 | 17.78 ± 7.38 | 15.95 ± 0.46 | 21.49 ± 4.74 | A |
8 | 1115 | 2-phenethylethanol | 91 | 32.99 ± 4.47 | 73.42 ± 4.20 | 168.53 ± 61.16 | 142.63 ± 4.66 | 280.28 ± 29.43 | A |
9 | 1394 | ethyl decanoate | 88 | 2.36 ± 0.56 | 5.57 ± 0.31 | 12.79 ± 4.27 | 10.51 ± 0.62 | 20.43 ± 0.82 | A |
10 | 1590 | ethyl dodecanate | 88 | 1.91 ± 0.70 | 4.21 ± 0.45 | 10.05 ± 5.99 | 9.84 ± 0.36 | 10.59 ± 0.76 | A |
11 | 1788 | ethyl tetradecanoate | 88 | 17.18 ± 8.62 | 27.43 ± 5.52 | 51.88 ± 35.77 | 77.91 ± 7.66 | 84.68 ± 6.09 | A |
No. | RI a | Compounds | m/z b | Pasteurized makgeolli c | ID d | ||||
---|---|---|---|---|---|---|---|---|---|
0 day | 5 days | 10 days | 20 days | 30 days | |||||
1 | 737 | 3-methyl-1-butanol | 70 | 32.65 ± 2.17 | 51.24 ± 6.20 | 54.33 ± 1.92 | 55.78 ± 1.14 | 118.94 ± 7.22 | A |
2 | 739 | 2-methyl-1-butanol | 70 | 0.78 ± 0.05 | 1.19 ± 0.24 | 1.58 ± 0.26 | 35.13 ± 59.53 | 2.13 ± 0.23 | A |
3 | 786 | 2,3-butanediol | 57 | 46.04 ± 4.93 | 79.23 ± 4.99 | 97.87 ± 1.64 | 89.10 ± 12.31 | 131.83 14.11 | A |
4 | 806 | butanoic acid | 60 | 0.02 ± 0.00 | 0.03 ± 0.00 | 0.03 ± 0.00 | 0.03 ± 0.00 | 0.05 ± 0.00 | A |
5 | 844 | 3-methylbutanoic acid | 60 | 0.43 ± 0.01 | 0.67 ± 0.04 | 0.64 ± 0.06 | 0.76 ± 0.06 | 1.41 ± 0.11 | A |
6 | 852 | 2-methylbutanoic acid | 74 | 0.57 ± 0.03 | 0.90 ± 0.04 | 0.88 ± 0.03 | 0.99 ± 0.07 | 1.70 ± 0.04 | A |
7 | 978 | 3-(methylthio)-1-propanol | 106 | 4.56 ± 0.10 | 7.05 ± 0.63 | 7.24 ± 0.35 | 8.03 ± 0.45 | 12.80 ± 0.97 | A |
8 | 1115 | 2-phenethylethanol | 91 | 46.75 ± 2.39 | 71.94 ± 4.75 | 74.77 ± 2.94 | 82.82 ± 5.63 | 150.78 ±15.67 | A |
9 | 1394 | ethyl decanoate | 88 | 2.80 ± 0.07 | 4.49 ± 0.22 | 4.83 ± 0.21 | 5.04 ± 0.18 | 11.20 ± 1.03 | A |
10 | 1590 | ethyl dodecanate | 88 | 2.92 ± 0.04 | 4.07 ± 0.35 | 3.69 ± 0.22 | 4.00 ± 0.29 | 5.84 ± 1.27 | A |
11 | 1788 | ethyl tetradecanoate | 88 | 28.14 ± 2.14 | 40.38 ± 3.89 | 22.58 ± 5.39 | 27.85 ± 4.34 | 90.01 ± 24.55 | A |
3. Experimental
3.1. Samples
3.2. Chemicals
3.3. Extraction of Volatile Components
3.4. Determination of Odor-Active Compounds by Gas Chromatography-Olfactometry
3.5. Analysis by Gas Chromatography-Mass Spectrometry
3.6. Identification and Quantification of Odor Active Compounds
4. Conclusions
Acknowledgments
Conflicts of Interest
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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. https://doi.org/10.3390/molecules18055317
Park H-J, Lee SM, Song SH, Kim Y-S. Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage. Molecules. 2013; 18(5):5317-5325. https://doi.org/10.3390/molecules18055317
Chicago/Turabian StylePark, Hye-Jung, Sang Mi Lee, Sang Hoon Song, and Young-Suk Kim. 2013. "Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage" Molecules 18, no. 5: 5317-5325. https://doi.org/10.3390/molecules18055317