Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
Molecules. 2013 May 8;18(5):5317-25. doi: 10.3390/molecules18055317.
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, 2,3-butanediol, butanoic acid, 3-methylbutanoic acid (isovaleric acid), 2-methylbutanoic acid, 3-(methylthio)-1-propanol (methionol), 2-phenylethanol, ethyl decanoate, ethyl dodecanoate, and ethyl tetradecanoate were determined in both the pasteurized and unpasteurized makgeolli during 30 days of storage. Although there were no significant differences in the concentrations of odor-active compounds at the initial storage time, most of odor-active compounds were more significantly increased in unpasteurized makgeolli compared to the pasteurized one during the storage period.
研究了未经巴氏杀菌和巴氏杀菌的马格利酒在储存 30 天过程中挥发性成分的变化，使用气相色谱-质谱联用（GC-MS）和气相色谱-嗅闻（GC-O）进行分析。在未经巴氏杀菌和巴氏杀菌的马格利酒中，共鉴定出 11 种具有气味活性的化合物，如 3-甲基-1-丁醇（异戊醇）、2-甲基-1-丁醇、2,3-丁二醇、丁酸、3-甲基丁酸（异丁酸）、2-甲基丁酸、3-（甲硫基）-1-丙醇（甲硫醇）、2-苯乙醇、辛酸乙酯、月桂酸乙酯和肉豆蔻酸乙酯。在储存 30 天期间，尽管初始储存时间时具有气味活性化合物的浓度没有显著差异，但与巴氏杀菌马格利酒相比，未经巴氏杀菌马格利酒中的大多数气味活性化合物在储存期间显著增加。
