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http://dx.doi.org/10.9721/KJFST.2011.43.4.438

Fermentation and Sensory Characteristics of Korean Traditional Fermented Liquor (Makgeolli) Added with Citron (Citrus junos SIEB ex TANAKA) Juice  

Yang, Hee-Sun (Department of Food Science and Technology, Chonnam National University)
Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.4, 2011 , pp. 438-445 More about this Journal
Abstract
This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.
Keywords
makgeolli; citron juice; hesperidin; naringin;
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Times Cited By KSCI : 16  (Citation Analysis)
Times Cited By SCOPUS : 1
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