Analysis of the Physicochemical Characteristics and Sensory Properties in Makgeolli |
Kim, Jae-Woon
(Woorisool Co., Ltd., Quality assurance)
Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Science, RDA) Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Science, RDA) Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Science, RDA) Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Science, RDA) |
1 | Jeon KS, Park SI (2014) A survey of preference for commercial makgeolli among chinese students in Korea. The Korean Journal of Culinary Research 20(4): 115-126. |
2 | Jeon MH, Lee WJ (2011) Characteristics of blueberry added makgeolli. J Korean Soc Food Sci Nutr 40(3): 444-449. DOI |
3 | Jeong SJ, Noh BS, Ju JC, Lee MH, Park SY (2011) Quantitative descriptive analysis and principal component analysis for sensory attributes of commercial milk preserved at different temperature. Korean J Dairy Sci Technol 29(2): 25-35. |
4 | Jeong ST, Kwak HJ, Kim SM (2013) Quality characterisitcs and biogenic amine production of makeolli brewed with commercial nuruk. Korean J food Sci Technol 45(6): 727-734. DOI |
5 | Jung EK, Kim Js, Joo N (2011) Consumption and satisfaction evaluation of takju among consumers ages 20 to 29. J Korean Diet Assoc 17(1): 1225-9861. |
6 | Kang JE, Choi HS, Choi jh, Yeo SH, Jeong ST (2014) Physicochemical properties of Korean non-sterilized commercial makgeolli. Korean J Living Science 25(3): 363-372. DOI |
7 | Kim KS (2000) Studies on fungal isolated collected from Korean traditional nuruk. MS thesis. Korea National University of Education, Cheongwon, Korea. p 60. |
8 | Kim YJ, Song KC, Lee YH, Janb GH, Jeong ST, Cheong C (2012) Fruit Wine Spirits; Science and Application. Suhaksa, Seoul, Korea. p 174. |
9 | Lee JS, Lee TS, Choi JY, Lee DS (1996) Volatile flavor components in mash of nonglutinous rice takju during fermentation. Journal of the Korean Society for Applied Biological Chemistry 39(4): 249-254. |
10 | Lee SB, Ko GH, Yang JY, Oh SH (2001) Food Fermentation. Hyoil Publishing Co., Seoul, Korea. p 217-218. |
11 | Lee SB, Lee TS (2000) Effect of roasted rice and defatted soybean on the quality characteristics of takju during fermentation. J Natural Science 12: 71-79. |
12 | Lee SJ, Kim JH, Jung YH, Park SY, Shin WC, Park CS, Hong SR, Kim GW (2011) Composition of organic acids and physiological functionality of commercial makgeolli. Korean J Food Sci Technol 43(2): 206-212. DOI |
13 | Lee TS, Choi JY (2005) Volatile flavor components in mash of takju prepared by using Aspergillus kawachii nuruks. Korean J Food Sci 37(6): 944-950. |
14 | Ministry of Food and Drug Safety (2016) Korean Food Standards Codex. 5-27-1. |
15 | Monica LK, Paterson A, Piggott JR, Greame DR (2000) Perception of whisky flavor reference compounds by Scottish distillers. Journal of The Institute of Brewing 106: 203-208. DOI |
16 | National Agricultural Products Quality Management (2012) Criteria of alcohol quality certification. http://www.naqs.go. kr/notice/notice_08_tot_list.jsp. Accessed on 13. July. 2012. |
17 | Lee DP (2006) Policy issues for the globalization of Korean traditional liquer. Food Industry and Nutrition 11(2): 1-9. |
18 | National Tax Service (2009) Analysis of Liquor. Sejong, Korea. pp 41-42. |
19 | National Tax Service (2014) http://www.index.go.kr/potal/main/ EachDtlPageDetail.do?idx_cd=2465. Accessed on 29. June. 2017. |
20 | Nykanen L, Suomalainen H (1983) Aroma of Beer, Wine and Distilled Alcoholic Beverages. Kluwer Academic Publishers. Dordrecht. Holland. pp 173-175. |
21 | Park CW, Park EJ, Yeo SH, Kim OM, Jeong YJ (2011) Comparison of the quality characteristics of commercial makgeolli type in South Korea. Korean J Food Preserve 18(6): 884- 890. DOI |
22 | Seo GU, Choi SY, Kim TW, Ryu SG, Park JH, Lee SC (2013) Functional activities of makgeolli by-products as cosmetic materials. J Korean Soc Food Sci Nutr 42(4): 505-511. DOI |
23 | Seo SH, Park SE, Yoo SA, Son HS (2014) Quality characteristics of makgeolli supplemented with pineapple. J Korean Soc Food Sci Nutr 43(8): 1283-1288. DOI |
24 | Shin JH, Choi DJ, Sung NJ (2004) Nutritional properties of yakju brewed with natural plants. Korean J Food Nutr 17 (1): 18-24. |
25 | So MH (1995) Aptitudes for takju brewing of wheat flournuluks made with different mold species. Korean J Food Nutr 8(1): 6-12. |
26 | Song JC, Park HJ, Shin WC (1997) Change of takju qualities by addition of cyclodextrin during the brewing and aging. Korean J Food Sci Technol 29(5): 895-900. |
27 | U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Archived (2009) https://en.wikipedia. org/wiki/Ethyl_lactate. Accessed on 2. July. 2017. |
28 | Yang JE, Choi JB, Chun L (2014) Cross-cultural comparison of sensory characteristics of makgeolli (Korean rice wine) by Japanese and Korean panels. J East Asian Soc Dietary Life 24(5): 529-543. |
29 | Bae SM (2008) Cheongju Manufacturing Technology. Ugok Publication, Seoul, Korea. p 272. |
30 | Adam R (2015) Proof: The Science of Booze. MID, Seoul, Korea. pp 209-246. |
31 | Baek CH, Choi JH, Choi HS, Jeong ST, Kim JH, Jeong YJ, Yeo SH (2013) Quality characteristics of brown rice makgeolli produced under differing conditions. Korean J Microbiol Biotechnol 41(2): 168-175. DOI |
32 | Brewing Society of Japan (1999) Component of The Alcoholic Beverages. Shin Nippon Printing Co. Ltd., Tokyo, Japan. pp 50-62. |
33 | Choi JH, Kim KP, Chung SJ (2013) Relative sweetness and sweetness quality of low calorie sweeteners in milk and coffee model system. Korean J Food Sci Technol 45(6): 754-762. DOI |
34 | Choi KW, Lee JK, Jo HJ, Lee KJ, Yoon JA, An JH, Chun KH (2013) Fermentation characteristics of makgelli made with loquat fruits Eriobotrya japonica Lindley. J Korean Soc Food Sci Nutr 42(6): 975-982. DOI |
35 | Choi SK (2006) Standard Food Analysis. Jigu Publishing Co., Paju, Korea. pp 374-375. |
36 | Fleet GH (1993) Wine Microbiology and Biotechnology. Harwood Academic Publishers, Philadelphia, USA. pp 400-401. |
37 | Lee JG, Moon SH, Bae KH, Kim JH, Choi HS, Kim TW, Cheong C (2015) Distilled Spirits. Gwangmunkag, Seoul, Korea. pp 367-425. |
38 | Ha JH, Shim YS, Cho YS, Seo DW, Jang HW, Jang HJ (2014) Analysis of E,E-farnesol and squalene in makgeolli using stir bar sorptive extraction coupled with gas chromatographymass spectrometry. Analytical Science and Technology 27(1): 60-65. DOI |
39 | Huh CK, Lee JW, Kim YD (2012) Quality characteristics of rice wine according to the rice wine seed mash with lactic acid concentration. Korean Food Preserve 19(6): 933-938. DOI |