Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Biogenic Amines in Makgeolli on Hangovers

저장온도를 달리한 막걸리에서 생성된 Biogenic amine이 숙취에 미치는 영향

  • Lee, Hyun Sook (Department of Food Science & Nutrition, Dongseo University) ;
  • Kim, Soon Mi (Department of Food & Nutrition, Gachon University)
  • Received : 2013.09.23
  • Accepted : 2013.10.29
  • Published : 2013.10.30
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Abstract

The side effects, such as belching and headache, after Makgeolli intake are an obstacle to the development of the Makgeolli industry. The side effects of drinking Makgeolli have many causes. The possibility of BA production by incorrect storage conditions cannot be excluded. This study analyzed the BA contents produced in non-sterilized Makgeolli after 5 days storage at 4 and $20^{\circ}C$. BA was not detected in Makgeolli stored at $4^{\circ}C$, but putrescine and tyramine were detected in $20^{\circ}C$. A drinking test was performed to determine the relevance of the BA contents and hangover symptoms. The results revealed no significant difference in the taste score and symptoms score between 4 and $20^{\circ}C$ storage. Therefore, the results suggest that the presence of BA in Makgeolli produced during room temperature storage for 5 days does not induce or strengthen hangover symptoms. On the other hand, the alcohol and BA dose may be insufficient to represent the normal symptoms of a hangover.

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References

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