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http://dx.doi.org/10.7318/KJFC/2013.28.5.533

Effect of Biogenic Amines in Makgeolli on Hangovers  

Lee, Hyun Sook (Department of Food Science & Nutrition, Dongseo University)
Kim, Soon Mi (Department of Food & Nutrition, Gachon University)
Publication Information
Journal of the Korean Society of Food Culture / v.28, no.5, 2013 , pp. 533-538 More about this Journal
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.
Keywords
Makgeolli; biogenic amine; hangover; storage temperature;
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Times Cited By KSCI : 4  (Citation Analysis)
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