Analysis of Volatile Components in Korean Rice Wine by the Addition of Yulmoo
2003
Shin, S.Y. | Suh, S.H. | Hwang, H.J. (Korea University, Seoul, Republic of Korea) | Cho, W.D. (Agricultural Cooperative College, Gyeonggi, Republic of Korea) | Lee, H.K. (Kongju National University, Choongnam, Republic of Korea)
In order to use nutraceutical components in Yulmoo (Coix lachryma-jobi L. var. ma-yuen Stapf), the acceptability of Yulmoo for Takju (Korean rice wine) was examined in terms of the production of volatile components. When Yulmoo was added to the Takju made by commercial koji as a substitute of starch at 0 (rice 100), 15, 30, 60, and 100, the ethanol content slightly increased to 13.6, 15.2, 14.1, and 13.8; the production of isobutanol and iso-amyl alcohol increased as the amount of Yulmoo increased.
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