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

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

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,...

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Bibliographic Details
Main Authors: Sang Hoon Song, Young-Suk Kim, Sang Mi Lee, Hye-Jung Park
Format: Article
Language:English
Published: MDPI AG 2013-05-01
Series:Molecules
Subjects:
makgeolli
volatile components
odor-active compounds
unpasteurized
pasteurized
storage period
Online Access:http://www.mdpi.com/1420-3049/18/5/5317

Internet

http://www.mdpi.com/1420-3049/18/5/5317

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