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http://dx.doi.org/10.5941/MYCO.2017.45.2.119

Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1  

Kim, Hye Ryun (Traditional Alcoholic Beverage Research Center, Korea Food Research Institute)
Lee, Ae Ran (Traditional Alcoholic Beverage Research Center, Korea Food Research Institute)
Kim, Jae-Ho (Traditional Alcoholic Beverage Research Center, Korea Food Research Institute)
Publication Information
Mycobiology / v.45, no.2, 2017 , pp. 119-122 More about this Journal
Abstract
Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.
Keywords
Aspergillus oryzae; Flavor; Nuruk; Rice;
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Times Cited By KSCI : 2  (Citation Analysis)
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