Abstract
The Schiff base reaction and aldol condensation that occur during sample preparation can lead to the reduction of aldehyde content in the analysis of traditional Korean rice wine, makgeolli. The contents of aldehydes were decreased, whereas those of hydroxy carbonyl compounds were increased by increasing the pH. In the presence of added amino acids, the levels of aldehydes in makgeolli were reduced as the amount of the amino acid alanine increased. Also, the contents of hydroxyl carbonyl compounds were reduced by alanine addition as compared to the control. Therefore, the determination of aldehydes can be affected by pH and the amount of amino acids, which can vary during fermentation and storage of alcoholic beverages because pH and amino acids affect Schiff base formation and aldol condensation.
| Original language | English |
|---|---|
| Article number | 618 |
| Journal | Molecules |
| Volume | 22 |
| Issue number | 4 |
| DOIs | |
| State | Published - Apr 2017 |
Bibliographical note
Funding Information:This study was supported by a grant (15162MFDS004) from the Ministry of Food and Drug Safety in 2015, the Strategic Initiative for Microbiomes in Agriculture and Food, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea (as part of the (multi-ministerial) Genome Technology to Business Translation Program) (No. 916005-2), and the BK21 Plus program funded by the National Research Foundation of Korea (NRF) (No. 22A20130012233).
Publisher Copyright:
© 2017 by the authors. Licensee MDPI.
Keywords
- Alcoholic beverage
- Aldehydes
- Aldol condensation
- Amino acids
- Schiff base formation
- pH