Evaluation of a volatile aroma preference of commercial red wines in Korea: Sensory and gas chromatography characterization

Yoo, Kye Sang; Kim, Ji Eun; Moon, Junghwan; Jung, Junho; Kim, Jisun; Yoon, Hyang-Sik; Choi, Hye-Sun; Kim, Myoung-Dong; Shin, Changsoo; Han, Nam Soo

doi:10.1007/s10068-010-0006-1

Cited by 9 publications

(10 citation statements)

References 19 publications

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“…The results were supported by the study of Yoo et al (2010). They reported that Korean consumers generally prefer sweet taste to dry, Loss from sample preparing = head cutting = 300 g (4.55%).…”

Section: Sensory Evaluationsupporting

confidence: 60%

Quality properties of wine from Korean kiwifruit new cultivars

Towantakavanit

Park

Gorinstein

2011

Food Research International

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Section: Sensory Evaluationsupporting

confidence: 60%

Quality properties of wine from Korean kiwifruit new cultivars

Towantakavanit

Park

Gorinstein

2011

Food Research International

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“…Since diluted soju is manufactured by diluting spirit with water and then adding food additives such as sweeteners, its pH level is higher than those of other alcoholic beverages due to non-production of organic acids. The pH levels were reported as 3.89-4.58 in yakju (Lee et al, 2007), 3.30-3.90 in plum wine (Miljić et al, 2017;Satora and Tuszynski, 2010), 3.10-3.50 in red wine (Yoo et al, 2010), and 3.06-3.76 in white wine (Yoon et al, 2016), which are similar to the results of the present study.…”

Section: Resultssupporting

confidence: 91%

Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

Shin

Lee

2019

Food Sci Biotechnol

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The quality characteristics of commercial alcoholic beverages (yakju, diluted soju, and fruit wines) were evaluated by assessing pH, total acidity, acetaldehyde, SO 2 , and flavonoid content. pH level was the highest in diluted soju, and total acidity and flavonoid content were higher in fruit wines compared to others. SO 2 was detected only in fruit wines, and the total SO 2 content was higher in the order of white wine [ red wine [ plum wine. Acetaldehyde contents were different according to the type of alcoholic beverage and analytic method of titration, enzymatic, headspace-GC and OIV methods. In fruit wines, acetaldehyde contents were significantly different according to analytic method (p \ 0.05), and acetaldehyde bound to SO 2 affected its quantification, resulting in lower acetaldehyde contents assessed by titration and headspace-GC than enzymatic and OIV methods. Therefore, selection of an appropriate analytic method is important for quantification of acetaldehyde in alcoholic beverages.

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“…The starter cakes used in the region consist of a consortium of different groups of microflora such as moulds , yeast and lactic acid bacteria . The use of these kinds of mixed cultures for fermentation also contributes to the synthesis of various esters and alcohols .…”

Section: Introductionmentioning

confidence: 99%

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

et al. 2014

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Rice beer samples of nine different varieties from four states of northeast India were studied for the content of organic acids, carbohydrates and amino acids by high-performance liquid chromatography. The aromatic compounds were detected by gas chromatography-mass spectrometry method. The analysis evinced a wide variation in content of the major organic acids. Lactic acid was found in high concentration in all of the samples, while the other organic acids were present in variable amounts. Among the carbohydrates, glucose was predominant and some other monosaccharides were also detected. Most of the essential amino acids were found to be present and among them aspartic acid was the most abundant. All of the samples contained volatile or semi-volatile aromatic compounds, with phenylethyl alcohol being the most abundant compound. The overall study revealed that this form of drink has important nutritional values for dietary requirements.

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Evaluation of a volatile aroma preference of commercial red wines in Korea: Sensory and gas chromatography characterization

Cited by 9 publications

References 19 publications

Quality properties of wine from Korean kiwifruit new cultivars

Quality properties of wine from Korean kiwifruit new cultivars

Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

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