Abstract
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.
Highlights
The consumption of alcoholic beverages made from rice has been increasing in Asian countries such as Korea, Japan, and China
Alcoholic fermentation by yeasts can lead to the formation of diverse components including alcohols, esters, organic acids, fatty acids, and amino acids, which can themselves affect the quality of makgeolli [1,2,4]
Amyl alcohols (3-methyl-1-butanol and 2-methyl-1-butanol) have fermented and malt-like odor notes [13]. These are detected in many other fermented alcoholic beverages such as wine, beer, and sake [6,13]. They can be related to positive aroma characteristics in wine at concentrations of less than 300 mg/L, they can mask the other aromas of wine at high concentrations [14]
Summary
The consumption of alcoholic beverages made from rice has been increasing in Asian countries such as Korea, Japan, and China Among these beverages, there has been particular interest in Molecules 2013, 18 makgeolli, a traditional Korean rice wine. There are some naturally growing bacteria, such as Micrococcus, Bacillus, Aerobacter, and Pseudomonas spp., that can lead to spoilage of makgeolli [3]. All of these microorganisms influence the quality of the product—and, in particular, its volatile components—via several metabolic pathways including alcoholic and lactic acid fermentation [1,3,4]. Alcoholic fermentation by yeasts can lead to the formation of diverse components including alcohols, esters, organic acids, fatty acids, and amino acids, which can themselves affect the quality of makgeolli [1,2,4]
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