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KMID : 0665420130280050533
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Korean Journal of Food Culture
2013 Volume.28 No. 5 p.533 ~ p.538
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Effect of Biogenic Amines in Makgeolli on Hangovers
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Lee Hyun-Sook
Kim Soon-Mi
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Abstract
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The side effects, such as belching and headache, after Makgeolli intake are an obstacle to the development of the
Makgeolli industry. The side effects of drinking Makgeolli have many causes. The possibility of BA production by incorrect
storage conditions cannot be excluded. This study analyzed the BA contents produced in non-sterilized Makgeolli after 5
days storage at 4 and 20oC. BA was not detected in Makgeolli stored at 4°C, but putrescine and tyramine were detected in
20oC. A drinking test was performed to determine the relevance of the BA contents and hangover symptoms. The results
revealed no significant difference in the taste score and symptoms score between 4 and 20oC storage. Therefore, the results suggest that the presence of BA in Makgeolli produced during room temperature storage for 5 days does not induce or strengthen hangover symptoms. On the other hand, the alcohol and BA dose may be insufficient to represent the normal
symptoms of a hangover.
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KEYWORD
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Makgeolli, biogenic amine, hangover, storage temperature
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