{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T06:21:31Z","timestamp":1790749291737,"version":"4.1.0"},"reference-count":44,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2014,5,29]],"date-time":"2014-05-29T00:00:00Z","timestamp":1401321600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2014,6]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    In Korean rice wine (\n                    <jats:italic>makgeolli<\/jats:italic>\n                    ) model, we tried to develop a prediction model capable of eliciting a quantitative relationship between initial amino acids in\n                    <jats:italic>makgeolli<\/jats:italic>\n                    mash and major aromatic compounds, such as fusel alcohols, their acetate esters, and ethyl esters of fatty acids, in\n                    <jats:italic>makgeolli<\/jats:italic>\n                    brewed. Mass\u2010spectrometry\u2010based electronic nose (MS\u2010EN) was used to qualitatively discriminate between\n                    <jats:italic>makgeollis<\/jats:italic>\n                    made from\n                    <jats:italic>makgeolli<\/jats:italic>\n                    mashes with different amino acid compositions. Following this measurement, headspace solid\u2010phase microextraction coupled to gas chromatography\u2010mass spectrometry (GC\u2010MS) combined with partial least\u2010squares regression (PLSR) method was employed to quantitatively correlate amino acid composition of\n                    <jats:italic>makgeolli<\/jats:italic>\n                    mash with major aromatic compounds evolved during\n                    <jats:italic>makgeolli<\/jats:italic>\n                    fermentation. In qualitative prediction with MS\u2010EN analysis, the\n                    <jats:italic>makgeollis<\/jats:italic>\n                    were well discriminated according to the volatile compounds derived from amino acids of\n                    <jats:italic>makgeolli<\/jats:italic>\n                    mash. Twenty\u2010seven ion fragments with mass\u2010to\u2010charge ratio (\n                    <jats:italic>m<\/jats:italic>\n                    \/\n                    <jats:italic>z<\/jats:italic>\n                    ) of 55 to 98 amu were responsible for the discrimination. In GC\u2010MS combined with PLSR method, a quantitative approach between the initial amino acids of\n                    <jats:italic>makgeolli<\/jats:italic>\n                    mash and the fusel compounds of\n                    <jats:italic>makgeolli<\/jats:italic>\n                    demonstrated that coefficient of determination (\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    ) of most of the fusel compounds ranged from 0.77 to 0.94 in good correlation, except for 2\u2010phenylethanol (\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    = 0.21), whereas\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    for ethyl esters of MCFAs including ethyl caproate, ethyl caprylate, and ethyl caprate was 0.17 to 0.40 in poor correlation.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.12489","type":"journal-article","created":{"date-parts":[[2014,5,29]],"date-time":"2014-05-29T12:52:45Z","timestamp":1401367965000},"source":"Crossref","is-referenced-by-count":15,"title":["Qualitative and Quantitative Prediction of Volatile Compounds from Initial Amino Acid Profiles in Korean Rice Wine (\n                    <i>makgeolli<\/i>\n                    ) Model"],"prefix":"10.1111","volume":"79","author":[{"given":"Bo\u2010Sik","family":"Kang","sequence":"first","affiliation":[{"name":"School of Life Science and Biotechnology Korea Univ  5\u20101, Anam\u2010dong, Sungbuk\u2010gu, Seoul 136\u2010701 Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jang\u2010Eun","family":"Lee","sequence":"additional","affiliation":[{"name":"Korean Alcoholic Beverage Research Center Korea Food Research Inst  Seongnam 463\u2010746 Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyun\u2010Jin","family":"Park","sequence":"additional","affiliation":[{"name":"School of Life Science and Biotechnology Korea Univ  5\u20101, Anam\u2010dong, Sungbuk\u2010gu, Seoul 136\u2010701 Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2014,5,29]]},"reference":[{"key":"e_1_2_6_2_1","volume-title":"Official methods of analysis","author":"[AOAC] Assn. of Official Analytical 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