시판 막걸리의 향미특성 분석

키워드

참고문헌 (41)

1. Kim KS, "Studies on fungal isolates collected from Korean traditional nuruk", MS, pp.2000
2. Huh CK, "Quality characteristics of rice wine according to the rice wine seed mash with lactic acid concentration", Korean J. Food Preserv, 19, pp.933~938 (2012)
3. Sung JY, "Antioxidant activity and quality properties of makgeolli brewed with various raw material cereals", J. Korea Converg. Soci, 12, pp.197~203 (2021)
4. Kim HR, "Korean traditional liquor microbiome and starter culture of brewing microorganisms", Food Sci. Ind, 55, pp.381~387 (2022)
5. Park YD, "Quality characteristics of sterilized makgeollies brewed with different materials", J. East Asian Soc. Diet. Life, 27, pp.658~667 (2017)
6. Song CS, "Effects of isoamyl acetate production in makgeolli according to fermentation conditions", J. Life Sci, 30, pp.162~168 (2020)
7. Choi JH, "Changes in microbial community and physicochemical characterization of Makgeolli during fermentation by yeast as a fermentation starter", Korean J. Food Sci. Technol, 52, pp.529~537 (2020)
8. Kim JY, "pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added Takju during fermentation", Korean J. Food Sci. Technol, 39, pp.266~271 (2007)
9. Kim YT, "Makgeolli’s character for the globalization", J. Tour. Leis. Res, 23, pp.333~349 (2011)
10. Lee DP, "Policy issues for the globalization of Korean traditional liquer", Food Indust. Nutri, 11, pp.1~9 (2006)
11. Seo GU, "Functional activities of makgeolli by-products as cosmetic materials", J. Korean Soc. Food Sci. Nutr, 42, pp.505~511 (2013)
12. Lee SU, "Branding of our alcohol, Makgeolli", Patent 21. 91, 6~14 (2010)
13. Kim YH, "Physicochemical properties, lactic acid bacteria content and physiological functionalities of Korean commercial Makgeolli", Microbiol. Biotechnol. Lett, 40, pp.325~332 (2012)
14. Kang JE, "Physicochemical properties of Korean non-sterilized commercial makgeolli", Korean J. Community Living Sci, 25, pp.363~372 (2014)
15. Kim JW, "Analysis of the physicochemical characteristics and sensory properties in makgeolli", J. East Asian Soc. Diet Life, 27, pp.491~499 (2017)
16. Jung SE, "Probiotic properties of lactic acid bacteria isolated from commercial raw makgeolli", Korean J. Food Sci. Technol, 47, pp.44~50 (2015)
17. Hur WS, "Microbial flora of lactic acid bacteria from commercially available makgeolli", J. Nat. Sci, 25, pp.31~35 (2014)
18. Lee SJ, "Comparison of flavors of farm-made ‘Kujippong’(Cudrania tricuspidata)fermented vinegar using electronic nose and electronic tongue", Korean J. Food Preserv, 28, pp.820~827 (2021)
19. Noh BS, "Analysis of volatile compounds using electronic nose and its application in food industry", Korean J. Food Sci. Technol, 37, pp.1048~1064 (2005)
20. Kim MJ, "Electric-nose", tongue and their applications, 2016, pp.21, 15~18
21. Sliwinska M, "Food analysis using artificial senses", J. Agr. Food Chem, 62, pp.1423~1448 (2014)
22. Boo CG, "Comparative evaluation of the volatile profiles and taste properties of commercial coffee products using electronic nose, electronic tongue, and GC", MSD, 2021, pp.50, 810~822
23. Kim KH, "Analysis of geographical origin of red ginseng extract using mass spectrometer-based electronic nose", Korean J. Food Sci. Technol, 45, pp.652~656 (2013)
24. Paulina W, "Chemical composition analysis and authentication of whisky", J. Sci. Food Agric, 95, pp.2159~2166 (2015)
25. Shi Y, "A deep feature mining method of electronic nose sensor data for identifying beer olfactory information", J. Food Eng, 263, pp.437~445 (2019)
26. Rafael MG, "Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, aging time and yeast formats", Food Chem, 334, pp.127574~ (2021)
27. Bae EJ, "Characteristic flavor of sterilized makgeollies brewed with different starters", J. East Asian Soc. Diet Life, 27, pp.620~628 (2017)
28. Choi JS, "The flavor characteristics of rice makgeolli and wheat flour makgeolli by heat treatment", J. East Asian Soc. Diet Life, 28, pp.15~23 (2018)
29. Kováts E, "Gas-chromatographische charakterisierung organischer verbindungen. teil 1: retentionsindices aliphatischer Halogenide, alkohole, aldehyde und ketone", HCA, 41, pp.1915~1932 (1958)
30. Zenkevich IG, "Kováts retention index system", Encyclopedia of Chromatography, 3, pp.1304~1310 (2010)
31. Ramos SDS, "The Encyclopedia of Applied Linguistics" (2012)
32. Pang Z, "MetaboAnalyst 5. 0 : narrowing the gap between raw spectra and functional insights", Nucleic Acids Res, 49, pp.388~396 (2021)
33. Kang HR, "Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC", MS, 2016, pp.25, 979~985
34. Lee SJ, "Chemical and sensory characterization of Korean commercial ricewines(Yakju)", Food Sci. Biotechnol, 16, pp.374~380 (2007)
35. Kim EK, "Physicochemical and microbial properties of the Korean traditional rice wine, makgeolli, supplemented with banana during fermentation", Prev. Nutr. Food Sci, 18, pp.203~209 (2013)
36. Kang JE, "Effect of heat-treated Nuruk on the quality characteristics of aged Yakju", Food Sci. Biotechnol, 29, pp.715~724 (2018)
37. Han EH, "Volatile flavor components in mash of Takju prepared by using different Nuruks", Korean J. Food Sci. Technol, 29, pp.563~570 (1997)
38. Park YS, "Analysis of formaldehyde and acetaldehyde in alcoholic beverage", J. Korean Soc. Food Sci. Nutr, 35, pp.1412~1419 (2006)
39. Park SY, "Analysis of microbial community and quality characteristics of nuruk", Korean J. Food Preserv, 29, pp.105~115 (2022)
40. Chai CH, "Microbial community changes in Makgeolli during brewing", J. Inst. Brew, 121, pp.304~308 (2015)
41. Farrés M, "Comparison of the variable importance in projection(VIP)and the selectivity ratio(SR)methods for variable selection and interpretation", J. Chemom, 29, pp.528~536 (2015)

관련 논문AI추천