Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.

@article{Jung2014ChemicalAS,
  title={Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.},
  author={Heeyong Jung and Seung-Joo Lee and Jeong Ho Lim and Bum Keun Kim and Kee Jai Park},
  journal={Food chemistry},
  year={2014},
  volume={152},
  pages={
          624-32
        }
}
The chemical and sensory profiles of 12 commercial samples of makgeolli, a Korean rice wine, were determined using descriptive sensory, chemical, and volatile components analyses. The sample wines were analysed for their titratable acidity, ethanol content, pH, Hunter colour value and total reducing sugars. The chemical compositions of the makgeolli samples were found to be significantly different. The volatile compounds were extracted with solid-phase microextraction and analysed by gas… CONTINUE READING

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