2019
DOI: 10.1021/bk-2019-1303.ch005
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Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters

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Cited by 3 publications
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“…In our results, distilled liquor mainly contained some organic acids and sugars, while most amino acids, fatty acids, sugar alcohols, and other organic acids and sugars were abundant in rice wine due to the high boiling points of most metabolites [ 33 ]. For instance, heptanoic acid and succinic acid were not quantified in most Traditional-Soju products ( Table S6 ) since they have high boiling points, as observed consistently in Jeong et al’s results [ 31 ].…”
Section: Discussionmentioning
confidence: 99%
“…In our results, distilled liquor mainly contained some organic acids and sugars, while most amino acids, fatty acids, sugar alcohols, and other organic acids and sugars were abundant in rice wine due to the high boiling points of most metabolites [ 33 ]. For instance, heptanoic acid and succinic acid were not quantified in most Traditional-Soju products ( Table S6 ) since they have high boiling points, as observed consistently in Jeong et al’s results [ 31 ].…”
Section: Discussionmentioning
confidence: 99%