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Food Chem

Title:		"Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses"
Author(s):		Jung H; Lee SJ; Lim JH; Kim BK; Park KJ;
Address:		"Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea. Department of Culinary and Food Service Management, Sejong University, Seoul 143-747, Republic of Korea. Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea. Electronic address: jake@kfri.re.kr"
Journal Title:		Food Chem
Year:		2014
Volume:		20131207
Issue:
Page Number:		624 - 632
DOI:		10.1016/j.foodchem.2013.11.127
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The chemical and sensory profiles of 12 commercial samples of makgeolli, a Korean rice wine, were determined using descriptive sensory, chemical, and volatile components analyses. The sample wines were analysed for their titratable acidity, ethanol content, pH, Hunter colour value and total reducing sugars. The chemical compositions of the makgeolli samples were found to be significantly different. The volatile compounds were extracted with solid-phase microextraction and analysed by gas chromatography time-of-flight mass spectrometry. In all, 45 major volatile compounds, consisting of 33 esters, 8 alcohols, 1 aldehyde, 1 acid, 1 phenol and 1 terpene, were identified; each makgeolli sample included 28-35 volatile compounds. Based on principal component analysis of the sensory data, samples RW1, RW2, RW5, RW8 and RW12 were associated with roasted cereal, mouldy, bubbles, sweet and sour attributes; the other samples were associated with sensory attributes of yellowness, yeast, full body, turbidity, continuation, swallow, alcohol, fruit aroma and whiteness"
Keywords:		Adult Female Fermentation Gas Chromatography-Mass Spectrometry Humans Male Odorants/analysis Oryza/*chemistry/microbiology Republic of Korea Saccharomyces cerevisiae/metabolism *Taste Volatile Organic Compounds/*chemistry Wine/*analysis/economics/microbio;
Notes:		"MedlineJung, Heeyong Lee, Seung-Joo Lim, Jeong Ho Kim, Bum Keun Park, Kee Jai eng England 2014/01/22 Food Chem. 2014; 152:624-32. doi: 10.1016/j.foodchem.2013.11.127. Epub 2013 Dec 7"