Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea.
Department of Culinary and Food Service Management, Sejong University, Seoul 143-747, Republic of Korea.
Food Chem. 2014;152:624-32. doi: 10.1016/j.foodchem.2013.11.127. Epub 2013 Dec 7.
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.
采用描述性感官分析、化学分析和挥发性成分分析方法，测定了 12 种商业样品的米酒（韩国米酒）的化学和感官特征。对样品酒的可滴定酸度、乙醇含量、pH 值、亨特颜色值和总还原糖进行了分析。发现米酒样品的化学成分有显著差异。采用固相微萃取法提取挥发性化合物，并用气相色谱-飞行时间质谱法进行分析。共鉴定出 45 种主要挥发性化合物，包括 33 种酯类、8 种醇类、1 种醛类、1 种酸类、1 种酚类和 1 种萜类；每个米酒样品都包含 28-35 种挥发性化合物。基于感官数据的主成分分析，RW1、RW2、RW5、RW8 和 RW12 样品与烤谷物、发霉、气泡、酸甜属性有关；其他样品与黄度、酵母、饱满酒体、浑浊、持续、吞咽、酒精、水果香气和白色有关。
