Abstract
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.
Highlights
Interest in the analysis of carbonyl compounds in food items and drinks has increased significantly in recent years because some of these compounds are responsible for the unpleasant odors and potential adverse health effects of alcoholic beverages [1,2,3,4]
Schiff base formation and aldol condensation can be expected for aldehydes, leading to the loss of those compounds during analysis, there have been no studies to verify their effects on the determination of carbonyl compounds in alcoholic beverages
The effects of Schiff base formation and aldol condensation on the determination of aldehydes in makgeolli, a traditional rice wine in Korea, were investigated by comparing the amounts and types of aldehydes and hydroxyl carbonyl compounds formed at different pH values and amino acid levels
Summary
Interest in the analysis of carbonyl compounds in food items and drinks has increased significantly in recent years because some of these compounds are responsible for the unpleasant odors and potential adverse health effects of alcoholic beverages [1,2,3,4]. Schiff base formation and aldol condensation can be expected for aldehydes, leading to the loss of those compounds during analysis, there have been no studies to verify their effects on the determination of carbonyl compounds in alcoholic beverages These reactions are affected by pH and by other compounds such as amino acids in samples, so investigations to determine aldehydes that take into consideration changes in sample conditions are needed. The effects of Schiff base formation and aldol condensation on the determination of aldehydes in makgeolli, a traditional rice wine in Korea, were investigated by comparing the amounts and types of aldehydes and hydroxyl carbonyl compounds formed at different pH values and amino acid levels. Makgeolli was chosen because its contents of amino acids and peptides as well as its pH can be varied depending on manufacturing processes and storage conditions, which are closely related to its quality
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