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KMID : 0380620110430050603
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 5 p.603 ~ p.610
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Fermentation Characteristics and Sensory Characteristics of Makgeolli with Dried Citron (Citrus junos SIEB ex TANAKA) Peel
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Yang Hee-Sun
Hwang Su-Jung
Lee Sung-Hee
Eun Jong-Bang
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Abstract
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This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-stepbrewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.
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KEYWORD
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makgeolli, citron, hesperidin, naringin
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