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논문 기본 정보

자료유형
학술저널
저자정보
Yoon Jeong-Ah (Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea) Kwun Se-Young (Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea) Cho Seong Wook (Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea) Park Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea) Seo Young Ho (Department of Smart Health Science and Technology, Kangwon National University, Chuncheon 24341, Republic of Korea) Kim Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of KoreaInstitute of Fermentation and Brewing, Kangwon National University, Chuncheon 243)
저널정보
한국미생물생명공학회 한국미생물·생명공학회지 한국미생물·생명공학회지 제52권 제1호
발행연도
2024.3
수록면
37 - 43 (7page)
DOI
10.48022/mbl.2310.10016

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초록· 키워드

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Recently, as the interest in makgeolli has increased and its products have become more diverse, the need to analyze the flavor of makgeolli has emerged. In this study, we analyzed the volatile flavor components in commercial makgeolli using an electronic nose. Discrimination function analysis suggested differences in flavor characteristics of commercial makgeolli depending on sterilization and type of fermentation starter. According to the variable importance point scores determined by partial least squares-discriminant analysis, it was revealed that sterilization, nuruk, and yeast profoundly influence the contents of ethyl acetate (fruity scent), acetaldehyde (strong odor) and isoamyl acetate (fruity scent), respectively. This result is expected to be a valuable stepstone to the characterization of makgeolli.

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