Comparison of Quality Characteristics and Instrumental Analysis on Korean Makgeolli

Kim, Hyeong-Eun; Kim, Yong‐Sung; Kim, Yong-Suk

doi:10.14257/ijbsbt.2014.6.1.13

Cited by 4 publications

(6 citation statements)

References 2 publications

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“…() who showed the effect of NaCl concentration from 0.16% to 1.70% in chicken broth on the savory intensity score (also known as umami) which was increased almost by three fold; while the hedonic score increased close to two fold. Kim and Kim () demonstrated using a taste sensing system that umami increased with a saltiness score ( r = 0.624) in a Korean Makgeolli, which is an alcoholic rice beverage. A positive relationship between salt concentration and umami was also demonstrated in a study of salt replacement in Bouillon cubes by Batenburg et al.…”

Section: Discussionmentioning

confidence: 99%

A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test

Leong

Kasamatsu

Ong

et al. 2015

Food Science & Nutrition

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This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. The ‘difference‐from‐control’ test was the method adopted in this study involving 24–29 trained panelists. Combinations included blind control, two levels of sodium reduction, and two levels of flavor enhancers in sodium‐reduced recipes. In the sodium‐reduced recipes, two levels of NaCl, 0.48% and 0.55%, for chicken rice, and 0.76% and 0.86% for mee soto (equivalent to 31% and 22% reduction in NaCl), were used. Monosodium glutamate (MSG) or Ajiplus ® (a blend of MSG and nucleotides) at 0.20% and 0.40% were added to the recipes comprising a reduction of 40% in NaCl (equivalent to 31% and 22% reduction in sodium, respectively) compared with the control. It was found that the inclusion of MSG or Ajiplus ® in 40% NaCl‐reduced recipe resulted in a significant increase in perception of umami taste (P < 0.05) when compared to the control. By adding flavor enhancers into the 40%‐reduced salt chicken rice recipes, the perception of saltiness was significantly increased when compared to 22% and 31% sodium reduced recipes. Similarly for mee soto broth, there was a significant increase in perception of chicken flavor, umami taste, mouthfeel sensation, and sweet taste (P < 0.05) with a decrease in the perception of sour and bitter taste when compared to control. By adding 0.40% MSG into the 40%‐reduced salt recipes, the perception of saltiness was maintained when compared with control.

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Section: Discussionmentioning

confidence: 99%

A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test

Leong

Kasamatsu

Ong

et al. 2015

Food Science & Nutrition

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“…For example, pyruvic acid (1) and glucuronic acid (2) were relatively abundant in Takju. Succinic acid (3) and lactic acid (4) showed the highest amounts in Yakju compared to other beverages, while malonic acid (5), malic acid (6), tartaric acid (7) and gluconic acid (8) showed the highest amounts in Traditional-Soju. Interestingly, amino acids, fatty acids, and alcohols were abundant in rice wine, whereas their levels were low in Traditional-Soju, even with amino acids (10-12) and octanoic acid (17) not detected.…”

Section: Metabolic Pathways Of Three Korean Traditional Alcoholic Bev...mentioning

confidence: 97%

“…The types of Korean traditional alcoholic beverage are classified as Takju , Yakju , and Traditional-Soju depending on the manufacturing process (e.g., distillation and filtration) ( Figure 1 ). Takju , also known as makgeolli (milky rice wine), is thick, unrefined, and opaque, with salty, umami, and yogurt-like tastes [ 7 , 8 ]. This is produced by filtering the fermented grain solution through a sieve [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju

Tak,

Lee,

Yang

et al. 2024

Foods

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With increasing interest in Korean foods and beverages, Korean traditional alcoholic beverages need to be studied. To characterize Korean traditional alcoholic beverages, we analyzed the metabolites of Takju, Yakju, and Traditional-Soju using 48 commercial products. We performed non-targeted metabolite profiling using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) and identified 33 significantly discriminant metabolites, including nine organic acids, three amino acids, and seven fatty acids, in the three types of alcoholic beverage. Subsequently, we quantified the profiled metabolites in each product and compared their contents to identify alcoholic beverage type-specific metabolites. Thus, we figured out seven metabolites using receiver operating characteristic (ROC) curves. The results revealed that octadecanoic acid (limit of detection (LOD) to 168.72 mg/L), nonanoic acid (LOD to 112.54 mg/L), and octanoic acid (8.00 to 145.08 mg/L) in Takju; succinic acid (LOD to 1.90 mg/mL), heptanoic acid (LOD to 343.23 mg/L), and hexadecanoic acid (20.28 to 126.45 mg/L) in Yakju; and malonic acid (LOD to 19.13 mg/mL) in Traditional-Soju, with an area under the curve (AUC) > 0.7, are important metabolites that can distinguish the type of alcoholic beverage. Our results provide qualitative and quantitative metabolite information about Korean traditional alcoholic beverages that can be used by consumers and manufacturers.

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“…The physicochemical qualities of Makgeolli samples such as pH, aminotype nitrogen, titratable acidity, and soluble solid contents were tested [ 8 , 9 ]. In the case of sensory testing, graduate and undergraduate students ( n = 25) from the Department of Food Science and Technology in Chonbuk National University were introduced with the objective and methodology prior to the test.…”

Section: Related Workmentioning

confidence: 99%

“…The samples were tested using a 9-point hedonic scale ranging from “really like” (scale 9) to “really dislike” (scale 1). Properties like turbidity, color, flavor, sweetness, sourness, bitterness, thickness, cooling sensation, and balance were evaluated for the sensory test [ 9 ].…”

Section: Related Workmentioning

confidence: 99%

Biometrics Analysis and Evaluation on KoreanMakgeolliUsing Brainwaves and Taste Biological Sensor System

Kim¹,

Kim

2015

BioMed Research International

Self Cite

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There are several methods available in measuring food taste. The sensory evaluation, for instance, is a typical method for panels to test of taste and recognize smell with their nose by measuring the degree of taste characteristic, intensity, and pleasure. There are many issues entailed in the traditional sensory evaluation method such as forming a panel and evaluation cost; moreover, it is only localized in particular areas. Accordingly, this paper aimed to select food in one particular area, and compare and review the content between sensory evaluations using a taste biological sensor, as well as presenting an analysis of brainwaves using EEG and finally a proposal of a new method for sensory evaluation. In this paper, the researchers have conducted a sensory evaluation whereas a maximum of nine points were accumulated by purchasing eight types of rice wine. These eight types of Makgeolli were generalized by generating multidimensional data with the use of TS-5000z, thus learning mapping points and scaling them. The contribution of this paper, therefore, is to overcome the disadvantages of the sensory evaluation with the usage of the suggested taste biological sensor system.

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Comparison of Quality Characteristics and Instrumental Analysis on Korean Makgeolli

Cited by 4 publications

References 2 publications

A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test

A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test

Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju

Biometrics Analysis and Evaluation on KoreanMakgeolliUsing Brainwaves and Taste Biological Sensor System

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