title: Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS.
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.
authors.affiliation: Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea. wlgo9698@naver.com.
authors.forename: Ji Hye
authors.initials: JH
authors.lastname: Han
authors.affiliation: Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea. smlee78@ewha.ac.kr.
authors.forename: Sang Mi
authors.initials: SM
authors.lastname: Lee
authors.affiliation: Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea. yskim10@ewha.ac.kr.
authors.forename: Young-Suk
authors.initials: YS
authors.lastname: Kim
mesh_terms: D000447:Aldehydes / Q000032:analysis* / Q000737:chemistry; D000596:Amino Acids / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D006863:Hydrogen-Ion Concentration; D012545:Schiff Bases / Q000737:chemistry*; D014920:Wine / Q000032:analysis
chemical_list: D000447:Aldehydes; D000596:Amino Acids; D012545:Schiff Bases; C116609:3-hydroxybutanal
keywords: Schiff base formation; alcoholic beverage; aldehydes; aldol condensation; amino acids; pH