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

Molecules

Hye-Jung Park¹  Sang Mi Lee¹  Sang Hoon Song² 

[1] Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea;CJ Foods R&D, CJ Cheiljedang, Seoul 152-051, Korea

关键词: makgeolli;    volatile components;    odor-active compounds;    unpasteurized;    pasteurized;    storage period;   

DOI  :  10.3390/molecules18055317

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.