Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage

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,...

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Detalles Bibliográficos
Autores principales: Park, Hye-Jung, Lee, Sang Mi, Song, Sang Hoon, Kim, Young-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270448/
https://www.ncbi.nlm.nih.gov/pubmed/23698045
http://dx.doi.org/10.3390/molecules18055317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270448/
https://www.ncbi.nlm.nih.gov/pubmed/23698045
http://dx.doi.org/10.3390/molecules18055317

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