Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS
Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea
Author to whom correspondence should be addressed.
Received: 10 March 2017 / Revised: 6 April 2017 / Accepted: 10 April 2017 / Published: 11 April 2017
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.
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MDPI and ACS Style
Han, J.H.; Lee, S.M.; Kim, Y.-S. Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS. Molecules 2017, 22, 618.
Han JH, Lee SM, Kim Y-S. Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS. Molecules. 2017; 22(4):618.
Han, Ji Hye; Lee, Sang Mi; Kim, Young-Suk. 2017. "Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS." Molecules 22, no. 4: 618.
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