Abstract
In Korean rice wine (makgeolli) model, we tried to develop a prediction model capable of eliciting a quantitative relationship between initial amino acids in makgeolli mash and major aromatic compounds, such as fusel alcohols, their acetate esters, and ethyl esters of fatty acids, in makgeolli brewed. Mass-spectrometry-based electronic nose (MS-EN) was used to qualitatively discriminate between makgeollis made from makgeolli mashes with different amino acid compositions. Following this measurement, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (GC-MS) combined with partial least-squares regression (PLSR) method was employed to quantitatively correlate amino acid composition of makgeolli mash with major aromatic compounds evolved during makgeolli fermentation. In qualitative prediction with MS-EN analysis, the makgeollis were well discriminated according to the volatile compounds derived from amino acids of makgeolli mash. Twenty-seven ion fragments with mass-to-charge ratio (m/z) of 55 to 98 amu were responsible for the discrimination. In GC-MS combined with PLSR method, a quantitative approach between the initial amino acids of makgeolli mash and the fusel compounds of makgeolli demonstrated that coefficient of determination (R2) of most of the fusel compounds ranged from 0.77 to 0.94 in good correlation, except for 2-phenylethanol (R2 = 0.21), whereas R2 for ethyl esters of MCFAs including ethyl caproate, ethyl caprylate, and ethyl caprate was 0.17 to 0.40 in poor correlation.
| Original language | English |
|---|---|
| Journal | Journal of Food Science |
| Volume | 79 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - 2014 Jan 1 |
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ASJC Scopus subject areas
- Food Science
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Qualitative and Quantitative Prediction of Volatile Compounds from Initial Amino Acid Profiles in Korean Rice Wine (makgeolli) Model. / Kang, Bo Sik; Lee, Jang Eun; Park, Hyun Jin.
In: Journal of Food Science, Vol. 79, No. 6, 01.01.2014.Research output: Contribution to journal › Article
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TY - JOUR
T1 - Qualitative and Quantitative Prediction of Volatile Compounds from Initial Amino Acid Profiles in Korean Rice Wine (makgeolli) Model
AU - Kang, Bo Sik
AU - Lee, Jang Eun
AU - Park, Hyun Jin
PY - 2014/1/1
Y1 - 2014/1/1
N2 - In Korean rice wine (makgeolli) model, we tried to develop a prediction model capable of eliciting a quantitative relationship between initial amino acids in makgeolli mash and major aromatic compounds, such as fusel alcohols, their acetate esters, and ethyl esters of fatty acids, in makgeolli brewed. Mass-spectrometry-based electronic nose (MS-EN) was used to qualitatively discriminate between makgeollis made from makgeolli mashes with different amino acid compositions. Following this measurement, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (GC-MS) combined with partial least-squares regression (PLSR) method was employed to quantitatively correlate amino acid composition of makgeolli mash with major aromatic compounds evolved during makgeolli fermentation. In qualitative prediction with MS-EN analysis, the makgeollis were well discriminated according to the volatile compounds derived from amino acids of makgeolli mash. Twenty-seven ion fragments with mass-to-charge ratio (m/z) of 55 to 98 amu were responsible for the discrimination. In GC-MS combined with PLSR method, a quantitative approach between the initial amino acids of makgeolli mash and the fusel compounds of makgeolli demonstrated that coefficient of determination (R2) of most of the fusel compounds ranged from 0.77 to 0.94 in good correlation, except for 2-phenylethanol (R2 = 0.21), whereas R2 for ethyl esters of MCFAs including ethyl caproate, ethyl caprylate, and ethyl caprate was 0.17 to 0.40 in poor correlation.
AB - In Korean rice wine (makgeolli) model, we tried to develop a prediction model capable of eliciting a quantitative relationship between initial amino acids in makgeolli mash and major aromatic compounds, such as fusel alcohols, their acetate esters, and ethyl esters of fatty acids, in makgeolli brewed. Mass-spectrometry-based electronic nose (MS-EN) was used to qualitatively discriminate between makgeollis made from makgeolli mashes with different amino acid compositions. Following this measurement, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (GC-MS) combined with partial least-squares regression (PLSR) method was employed to quantitatively correlate amino acid composition of makgeolli mash with major aromatic compounds evolved during makgeolli fermentation. In qualitative prediction with MS-EN analysis, the makgeollis were well discriminated according to the volatile compounds derived from amino acids of makgeolli mash. Twenty-seven ion fragments with mass-to-charge ratio (m/z) of 55 to 98 amu were responsible for the discrimination. In GC-MS combined with PLSR method, a quantitative approach between the initial amino acids of makgeolli mash and the fusel compounds of makgeolli demonstrated that coefficient of determination (R2) of most of the fusel compounds ranged from 0.77 to 0.94 in good correlation, except for 2-phenylethanol (R2 = 0.21), whereas R2 for ethyl esters of MCFAs including ethyl caproate, ethyl caprylate, and ethyl caprate was 0.17 to 0.40 in poor correlation.
KW - Amino acid
KW - Electronic nose
KW - Fusel alcohol
KW - Makgeolli
KW - Partial least-squares regression
UR - http://www.scopus.com/inward/record.url?scp=84902110163&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84902110163&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.12489
DO - 10.1111/1750-3841.12489
M3 - Article
C2 - 24888253
AN - SCOPUS:84902110163
VL - 79
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 6
ER -