Volatile compounds: (Alcohols, Carboxylic esters, Carboxylic acids) |
Imparts particular aroma to Makgeolli depending on the chemical characteristics and concentrations of the constituent (Cheesy, Malt, Fermented, Floral, Honey, etc.) |
(i) Butanoic acid gives cheesy unplesant odour to Makgeolli.
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Park et al. (2013)Park, H.-J., Lee, S. M., Song, S. H., & Kim, Y. S. (2013). Characterization of volatile components in Makgeolli, a traditional korean rice wine, with or without pasteurization, during storage. Molecules, 18(5), 5317-5325. http://dx.doi.org/10.3390/molecules18055317. PMid:23698045. http://dx.doi.org/10.3390/molecules18055...
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(ii) Release of 3-(Methylthio)-1-propanol from methionine metabolism of wild yeasts can impart undesirable-flavor to Makgeolli.
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Biogenic amines: (Histamine, Tryptamine, Phenylethylamine, Tyramine, Putrescine, Cadaverine, Spermidine and Spermine) |
Putrescine, spermidine, and spermine play an important role in cell growth. During the storage period of 30 days at 4 °C, detection of putrescine was observed in low levels. |
(i) Putrescine and tyramine were detected in high concentrations on the third day of storage at 20 °C. |
Kim et al. (2011)Kim, J. Y., Kim, D., Park, P., Kang, H.-I., Ryu, E. K., & Kim, S. M. (2011). Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine Makgeolli. Food Chemistry, 128(1), 87-92. http://dx.doi.org/10.1016/j.foodchem.2011.02.081. PMid:25214333. http://dx.doi.org/10.1016/j.foodchem.201...
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(ii) The concentration of tyramine increased rapidly during 5th day of storage at 20 °C. |
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Bioactive phenolic compounds: (Piceid and Resveratrol) †
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(i) The quality of resveratrol-enriched rice wine was unaltered during four weeks of storage peroid under normal refrigeration temperatures (4 °C). |
Further studies are necessary on composition of Makgeolli under ambient conditions. |
Yang et al. (2019)Yang, K. R., Yu, H.-C., Huang, C.-Y., Kuo, J.-M., Chang, C., Shieh, C.-J., & Kuo, C.-H. (2019). Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots. Foods, 8(7), 258. http://dx.doi.org/10.3390/foods8070258. PMid:31311091. http://dx.doi.org/10.3390/foods8070258...
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(ii) The resveratrol-enriched rice wine had enhanced antioxidant and radical scavenging activity. |
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Bioactive compounds: (Farnesol, Squalene, 4-vinylguaiacol and 2,4-di-tert-butylphenol) |
Farnesol, squalene and 2,4-di-tert-butylphenol exhibits antifungal, antitumar, anti-cancer and anti-inflammatory activities. |
4-vinylguaiacol was found exceptionally in Makgeolli and beer at higher concentrations than in wine, which impart undesirable pungent clove herbaceous aroma. |
Lee et al. (2018)Lee, J., Lee, Y., Ha, J., Yoo, M., & Jang, H. W. (2018). Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry. International Journal of Food Properties, 21(1), 139-146. http://dx.doi.org/10.1080/10942912.2017.1414841. http://dx.doi.org/10.1080/10942912.2017....
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Aroma active compounds: (Short chain alcohols, esters, acids, aldehydes, terpenes etc.) |
Imparts characteristic pleasant flavor to Makgeolli. Depending on the chemical characteristics and concentrations of the constituent. |
The metabolite profiling of Saccharomyces cerevisiae in Makgeolli results in the formation of 3-(Methylthio)-1-propanol, due to the thiol functionality it has the characteristic unpleasant oniony-vegetable odor. |
Wei et al. (2018)Wei, X.-F., Ma, X.-L., Cao, J.-H., Sun, X.-Y., & Fang, Y.-L. (2018). Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: Wine sprits in the Shangri-La region of China. Food Science and Technology, 38(Suppl. 1), 50-58. http://dx.doi.org/10.1590/fst.12117. http://dx.doi.org/10.1590/fst.12117...
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Holt et al. (2019)Holt, S., Miks, M. H., de Carvalho, B. T., Foulquié-Moreno, M. R., & Foulquié-Moreno, J. M. (2019). The molecular biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiology Reviews, 43(3), 193-222. http://dx.doi.org/10.1093/femsre/fuy041. PMid:30445501. http://dx.doi.org/10.1093/femsre/fuy041...
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& Etschmann et al. (2008)Etschmann, M. M. W., Kötter, P., Hauf, P., Bluemke, W., Entian, K.-D., & Schrader, J. (2008). Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts. Applied Microbiology and Biotechnology, 80(4), 579-587. http://dx.doi.org/10.1007/s00253-008-1573-4. PMid:18597084. http://dx.doi.org/10.1007/s00253-008-157...
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Microorganisms: (Bacteria, yeasts, fungi) ϕ
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(i) The major lactic acid bacteria identified in Makgeolli are Lactobacillus sp. |
Further studies are necessary on composition of Makgeolli under ambient conditions. |
Nile. (2015)Nile, S. H. (2015). The nutritional, biochemical and health effects of makgeolli – A traditional Korean fermented cereal beverage. Journal of the Institute of Brewing, 121(4), 457-463. http://dx.doi.org/10.1002/jib.264. http://dx.doi.org/10.1002/jib.264...
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Kim et al. (2014b) Kim, M. S., Kim, S., Ha, B.-S., Park, H.-Y., Baek, S.-Y., Yeo, S.-H., & Ro, H.-S. (2014b). Diversity, Saccharification Capacity, and Toxigenicity Analyses of Fungal Isolates in Nuruk. The Korean Journal of Mycology, 42(3), 191-200. http://dx.doi.org/10.4489/KJM.2014.42.3.191. http://dx.doi.org/10.4489/KJM.2014.42.3....
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(ii) Depending on the storage temperature and time length of Makgeolli production, other lactic acid bacteria such as Leuconostoc, Pediococcus and Enterococcus sp. are present. |
& Park et al. (2015)Park, Y.-U., Kim, M.-D., Jung, D.-H., Seo, D.-H., Jung, J.-H., Park, J.-G., Hong, S.-Y., Cho, J.-Y., Park, S.-Y., Park, J. W., Shin, W.-C., & Park, C.-S. (2015). Probiotic properties of lactic acid bacteria isolated from korean rice wine makgeolli. Food Science and Biotechnology, 24(5), 1761-1766. http://dx.doi.org/10.1007/s10068-015-0229-2. http://dx.doi.org/10.1007/s10068-015-022...
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(iii) Some bacterial strains such as Pediococcus acidilactici and Pediococcus pentosaceus showed significant bile acid tolerance and cell adhesion capabilities signposting probiotic nature. |
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β-Carotene a:
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(i) Optimum addition of carrot powder was 12%. Which imparts anti-cancer and anti-inflammatory properties. |
Prolongated fermentation process due to the variation of sugar contents with slight orange color. |
Park et al. (2017)Park, J.-H., Lee, S.-J., & Park, J.-H. (2017). Quality characteristics of makgeolli added with carrot powder. Journal of the East Asian Society of Dietary Life, 27(5), 569-575. http://dx.doi.org/10.17495/easdl.2017.10.27.5.569. http://dx.doi.org/10.17495/easdl.2017.10...
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(ii) β-Carotene content was gradually increased with increased alcohol content by the addition of carrot powder. |
(iii) Sugar content was dropped during fermentation than compare to unflavored Makgeolli. |
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L-Carnitine b:
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The fermented buckwheat Makgeolli promoted health benefit by boosting body's metabolism, also made effective alcohol production (2.8% – 8.4%) compared to common buckwheat Makgeolli. |
Pre-fermentation technique of buckwheat seed by Rhizopus oligosporus prior to Makgeolli brewing to enhance the antioxidant activity. |
Park et al. (2018)Park, N., Nguyen, T. T. H., Lee, G. H., Jin, S. N., Kwak, S. H., Lee, T. K., Choi, Y. H., Kim, S. B., Kimura, A., & Kim, D (2018). Composition and biochemical properties of L‐carnitine fortified Makgeolli brewed by using fermented buckwheat. Food Science & Nutrition, 6(8), 2293-2300. http://dx.doi.org/10.1002/fsn3.803. PMid:30510729. http://dx.doi.org/10.1002/fsn3.803...
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Ginsenosides c:
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Ginsenosides have been found to have both antimicrobial and antifungal properties. This red ginseng Makgeolli is rich in organic acid, free sugars, and ginsenoside. The total content of ginsenoside was 2.47 mg/mL. |
The total acid content and pH value increased after organic acid was produced during fermentation. Red ginseng Makgeolli is highly acidic and sour. |
Lee et al. (2015)Lee, H., Kim, Y.-S., Kim, D.-Y., Kim, S.-Y., Lee, W.-K., Lee, S.-M., Park, J.-D., & Shon, M.-Y. (2015). A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods. Korean Journal of Food Preservation, 22(3), 369-376. http://dx.doi.org/10.11002/kjfp.2015.22.3.369. http://dx.doi.org/10.11002/kjfp.2015.22....
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