Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju , Yakju , and Traditional-Soju

• Published in: Foods Vol. 13; no. 6; p. 956
• Main Authors: Tak, Hyun-Ji, Lee, Na-Rae, Yang, Sowon, Kim, So-Young, Lee, Choong-Hwan
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 21.03.2024; MDPI
• Subjects: Alcohol; Alcoholic beverages; Amino acids; Beverages; Chromatography; Fatty acids; Fermentation; Gas chromatography; Grain; Korean traditional alcoholic beverages; Liquor; Mass spectrometry; Mass spectroscopy; Metabolites; non-targeted metabolite profiling; Octanoic acid; Organic acids; Palmitic acid; Particle size; Potassium; quantitative metabolite analysis; Sensors; Succinic acid; United States > US; South Korea; quantitative metabolite analysis; fatty acids; non-targeted metabolite profiling; organic acids; amino acids; Korean traditional alcoholic beverages

With increasing interest in Korean foods and beverages, Korean traditional alcoholic beverages need to be studied. To characterize Korean traditional alcoholic beverages, we analyzed the metabolites of , , and using 48 commercial products. We performed non-targeted metabolite profiling using gas chr...