Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Analysis of Flavor Characteristics of Commercial makgeolli

시판 막걸리의 향미특성 분석

  • Jeong Ah Yoon (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Se Young Kwun (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Seong Wook Cho (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Eun Hee Park (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Young Ho Seo (Department of Smart Health Science and Technology, Kangwon National University) ;
  • Myoung Dong Kim (Department of Food Science and Biotechnology, Kangwon National University)
  • 윤정아 (강원대학교 식품환경융합학과) ;
  • 권세영 (강원대학교 식품환경융합학과) ;
  • 조성욱 (강원대학교 식품환경융합학과) ;
  • 박은희 (강원대학교 바이오산업공학부) ;
  • 서영호 (강원대학교 스마트헬스과학기술융합학과) ;
  • 김명동 (강원대학교 바이오산업공학부)
  • Received : 2023.10.23
  • Accepted : 2024.02.29
  • Published : 2024.03.28
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Abstract

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.

Keywords

Acknowledgement

This research was funded by the Research Program for Agricultural Science and Technology Development (Project No. RS-2022-RD010225) and the National Institute of Agricultural Science, Rural Development Administration, Republic of Korea.

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