Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters

Lee, Sul-mee; Han, Hye-Young; Lee, Seung-Joo

doi:10.13050/foodengprog.2014.18.4.348

Cited by 7 publications

(5 citation statements)

References 8 publications

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“…Among them, rice diterpenoids such as momilactones and oryzalexins play vital functions as phytohormones and phytoalexins. Most of the previous studies have investigated on VOCs of rice grains of different varieties [9], the changes of VOCs during storage and cooked process [10,11,12,13,14,15,16,17,18,19]. However, little information has been found concerning VOC releasing from rice leaves.…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Analysis and Potential Biological Activities of Essential Oil from Rice Leaf

et al. 2019

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Although many investigations on phytochemicals in rice plant parts and root exudates have been conducted, information on the chemical profile of essential oil (EO) and potent biological activities has been limited. In this study, chemical compositions of rice leaf EO and in vitro biological activities were investigated. From 1.5 kg of fresh rice leaves, an amount of 20 mg EO was obtained by distillation and analyzed by gas chromatography-mass spectrometry (GC-MS), electrospray ionization (ESI), and atmospheric pressure chemical ionization (APCI) to reveal the presence of twelve volatile constituents, of which methyl ricinoleate (27.86%) was the principal compound, followed by palmitic acid (17.34%), and linolenic acid (11.16%), while 2-pentadecanone was the least (2.13%). Two phytoalexin momilactones A and B were first time identified in EO using ultra-performance liquid chromatography coupled with electrospray mass spectrometry (UPLC/ESI-MS) (9.80 and 4.93 ng/g fresh weight, respectively), which accounted for 7.35% and 3.70% of the EO, respectively. The assays of DPPH (IC50 = 73.1 µg/mL), ABTS (IC50 = 198.3 µg/mL), FRAP (IC50 = 700.8 µg/mL) and β-carotene oxidation (LPI = 79%) revealed that EO possessed an excellent antioxidant activity. The xanthine oxidase assay indicated that the anti-hyperuricemia potential was in a moderate level (IC50 = 526 µg/mL) as compared with the standard allopurinol. The EO exerted potent inhibition on growth of Raphanus sativus, Lactuca sativa, and two noxious weeds Echinochloa crus-galli, and Bidens pilosa, but in contrast, the growth of rice seedlings was promoted. Among the examined plants, the growth of the E. crus-galli root was the most inhibited, proposing that constituents found in EO may have potential for the control of the problematic paddy weed E. crus-galli. It was found that the EO of rice leaves contained rich phytochemicals, which were potent in antioxidants and gout treatment, as well as weed management. Findings of this study highlighted the potential value of rice leaves, which may provide extra benefits for rice farmers.

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Section: Introductionmentioning

confidence: 99%

Phytochemical Analysis and Potential Biological Activities of Essential Oil from Rice Leaf

et al. 2019

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“…Acids are significantly affected by the distillation process and distillation types (Sul‐mee et al., 2014). The concentration of acids significantly decreases after distillation compared to that in the raw materials.…”

Section: Impact Of Traditional Separations On the Aroma Of Fruit Spiritsmentioning

confidence: 99%

“…The concentration of acids significantly decreases after distillation compared to that in the raw materials. During distillation, the acids can participate as a reactant in the esterification reaction to form esters, which could be the reason for their decrease (Sul‐mee et al., 2014). For example, acetic and lactic acids are involved in the formation of ethyl acetate and ethyl lactate (Ryu & Kim, 2002).…”

Section: Impact Of Traditional Separations On the Aroma Of Fruit Spiritsmentioning

confidence: 99%

“…Concerning fatty acids, they contribute to unpleasant flavors when their concentrations exceed 20 mg/L (Cao et al, 2015;Zhao et al, 2012). Acids are significantly affected by the distillation process and distillation types (Sul-mee et al, 2014). The concentration of acids significantly decreases after distillation compared to that in the raw materials.…”

Section: Acidsmentioning

confidence: 99%

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Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Wang,

Cui,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

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“…Octanoic acid (unpleasant flavor) was detected in eight samples and decanoic acid (unpleasant flavor) was detected in four samples. Acid is an important component because even a small amount in combination with alcohol will form esters [22]. The samples made with atmospheric distillation, such as MSJ, showed much higher levels of these acids than those of the other samples.…”

Section: Compositions Of Volatile Compoundsmentioning

confidence: 99%

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS

Hong

Kim

Lee

2020

Foods

Self Cite

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Volatile compositions and sensory characteristics of 11 commercially distilled soju samples were investigated using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis. A total of 59 major volatile compounds, consisting of 32 esters, 10 alcohols, 2 acids, 5 aldehydes, 3 ketones, 1 hydrocarbon, 1 furan, 2 phenols, and 3 miscellaneous compounds, were identified. From the principal component analysis (PCA) of volatile data, MSJ made by atmospheric distillation showed a clear distinction in volatile compositions compared to that of other samples made by vacuum distillation. Based on PCA of the sensory data determined by a panel of ten judges, MSJ was associated with a large amount of longer chain esters that showed high intensities in bitter taste and yeast/nuruk-related flavor attributes. HYJ, LPJ, and HAJ made with rice as a raw material were associated with lower intensities of the alcohol aroma, while JRJ and OKJ aged in oak barrels were associated with fruit flavor, sweet flavor, and brandy aroma. In the partial least squares regression (PLSR) analysis to see any relationship between volatile and sensory data, longer chain esters like ethyl tetradecanoate, and ethyl hexadecanoate were highly associated with bleach aroma. In contrast, positive correlations were seen with barley aroma and yeast flavor with hexanal, nonanal, benzaldehyde, and 2-methoxy-phenol.

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Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters

Cited by 7 publications

References 8 publications

Phytochemical Analysis and Potential Biological Activities of Essential Oil from Rice Leaf

Phytochemical Analysis and Potential Biological Activities of Essential Oil from Rice Leaf

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS

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