Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.
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.
Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea.
Heeyong
H
Jung
Department of Culinary and Food Service Management, Sejong University, Seoul 143-747, Republic of Korea.
Seung-Joo
SJ
Lee
Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea.
Jeong Ho
JH
Lim
Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea.
Bum Keun
BK
Kim
Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea. Electronic address: jake@kfri.re.kr.
Kee Jai
KJ
Park
D000328:Adult; D005260:Female; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis; D012275:Oryza / Q000737:chemistry* / Q000382:microbiology; D056910:Republic of Korea; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D013649:Taste; D055549:Volatile Organic Compounds / Q000737:chemistry*; D014920:Wine / Q000032:analysis* / Q000191:economics / Q000382:microbiology
D055549:Volatile Organic Compounds
GC–MS; Makgeolli; Rice wine; SPME; Sensory analysis; Volatile