Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses

Food Chemistry

Volumn 152, Issue , 2014, Pages 624-632

  Jung, Heeyong ^a   Lee, Seung Joo ^b   Lim, Jeong Ho ^a   Kim, Bum Keun ^a   Park, Kee Jai ^a  

^a Korea Food Research Institute   (South Korea)

^b Sejong University   (South Korea)

Author keywords

GC MS; Makgeolli; Rice wine; Sensory analysis; SPME; Volatile

Indexed keywords

GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WINE;

GC-MS; MAKGEOLLI; RICE WINE; SENSORY ANALYSIS; SPME; VOLATILE;

CHEMICAL ANALYSIS;

ALCOHOL; ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; PHENOL; TERPENE; VOLATILE AGENT;

ACIDITY; AROMA; ARTICLE; ASTRINGENCY; CEREAL; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; MAKGEOLLI; PH; SAKE; SOLID PHASE MICROEXTRACTION; STANDARD; SWALLOWING; SWEETNESS; TIME OF FLIGHT MASS SPECTROMETRY; TURBIDITY;

GC-MS; MAKGEOLLI; RICE WINE; SENSORY ANALYSIS; SPME; VOLATILE;

ADULT; FEMALE; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; ORYZA SATIVA; REPUBLIC OF KOREA; SACCHAROMYCES CEREVISIAE; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84892617858     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.127     Document Type: Article

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