Quality Characteristics and Antioxidant Activity of Makgeolli Supplemented with Omija Berries (Schizandra chinensis Baillon)

Song, Young-Ran; Lim, Byeong-Uk; Song, Geun-Seoup; Baik, Sang‐Ho

doi:10.9721/kjfst.2015.47.3.328

Cited by 11 publications

(2 citation statements)

References 36 publications

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“…게 함유되어 있으며, 발효과정 중 비타민뿐만 아니라 필수 아미노산, aromatic flavors 및 유기산 등이 함유되어 있다 (2)(3)(4). 특히 Wang 등(5)은 막걸리로부터 항산화 물질인 누룩은 거칠게 분쇄한 곡물에 물을 가하고 성형하여 자 연의 미생물을 번식시킨 것으로, 막걸리 발효 과정에서 전 분질을 분해해서 포도당으로 만들어 주는 주요 효소원이 되며 (6,7), 누룩에 따라 미생물상의 차이가 나며, 이 때문에 막걸리 발효과정에 효소활성, 유기산 생성력 및 알코올 발 효능 등이 달라지므로 막걸리의 휘발성 풍미 성분, 맛 및 색상 등의 품질특성에 큰 영향을 미치는 것으로 보고되어 있다 (1,(7)(8)(9).…”

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Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

Cho¹,

Hwang²,

Ahn³

et al. 2016

Korean Journal of Food Preservation

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Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.

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Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

Cho¹,

Hwang²,

Ahn³

et al. 2016

Korean Journal of Food Preservation

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“…Omija has very distinctive sensory characteristics. Due to these, many studies have been conducted to develop value-added food products with different levels of added omija such as demi-glace sauces [2], Kimchi [3,4], omija cookies [5], omija wines [6], and makgeolli with omija extracts [7], all utilizing omija extracts and/or omija fruits. These studies proved the potential for omija fruits in ingredient application, however, to expand its scope of application in different food categories, it is necessary to understand the flavor characteristics of omija.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Kim

Jang

Lee

2020

Foods

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The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were prepared using four different methods: raw, pureed, freeze-dried, and hot-air dried. The aromatic compounds were extracted with ethanol. Flavor compounds were further isolated using distillation under reduced pressure, followed by liquid–liquid extraction, and were then identified using GC-MS. A total of 40 volatile compounds were identified in omija fruits; nine were further identified as key aroma-active compounds found in omija fruits. The odor-active values for key flavor compounds were calculated, and aroma descriptions perceived by humans were determined using a highly trained panel. This study found that compounds high in omija fruit extracts were not necessarily the odor active compounds and 4-terpineol (1.84) and α-terpineol (2.58) were high odor-active compounds in omija fruits. Samples with high levels of the two compounds (hot air- and freeze-dried omija fruit) had high intensities of “spicy” and “wet-wood” aromatics.

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Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions

Kim

Lee

et al. 2019

Food Research International

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Quality Characteristics and Antioxidant Activity of Makgeolli Supplemented with Omija Berries (Schizandra chinensis Baillon)

Cited by 11 publications

References 36 publications

Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions

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