{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T13:26:56Z","timestamp":1790774816957,"version":"4.1.0"},"reference-count":53,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T00:00:00Z","timestamp":1770249600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Ministry of Education (MOE) and the Gyeongsangbuk-do, Republic of Korea","award":["2025-RISE-15-202"],"award-info":[{"award-number":["2025-RISE-15-202"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study evaluated the suitability of a new glutinous rice cultivar of Gureumchal as a raw material for Makgeolli, a traditional Korean rice wine, by comparing Makgeolli produced from Gureumchal with those made from a non-glutinous rice and another glutinous rice cultivar. Makgeolli was prepared using single and blended rice combinations, and their physicochemical characteristics, amino acids, volatile aromatic compounds, and E-tongue were analyzed. The Gureumchal produced generally higher levels of total amino acids and ester compounds, particularly fruity esters, when compared with the other rice formulations. A volatile aromatic compound analysis indicated that non-glutinous rice favored the formation of acetate esters typically associated with the acetyl-CoA pathway, whereas Gureumchal produced higher levels of fruity acyl-CoA-derived esters, such as ethyl hexanoate and ethyl octanoate. An E-tongue analysis further demonstrated that rice type strongly shaped the Makgeolli\u2019s taste profile: glutinous rice samples, including Gureumchal, exhibited higher sweetness but low umami, whereas non-glutinous rice produced higher acidity and umami. Blended samples confirmed that manipulating the proportion of glutinous and non-glutinous rice allows the systematic adjustment of taste balance. Overall, Gureumchal formed a distinct flavor profile characterized by fruity esters and pronounced sweetness, indicating its potential to diversify Makgeolli quality and support targeted flavor design.<\/jats:p>","DOI":"10.3390\/foods15030586","type":"journal-article","created":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T16:30:47Z","timestamp":1770309047000},"page":"586","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Multi-Analysis Characterization of Makgeolli Made from the Novel Glutinous Rice Cultivar \u2018Gureumchal\u2019: Free Amino Acids, GC\u2013MS Volatiles, and Electronic Tongue-Derived Flavor Profile"],"prefix":"10.3390","volume":"15","author":[{"given":"Su-Hyeon","family":"Heo","sequence":"first","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"},{"name":"Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Su-Hyun","family":"Lee","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jong-Hyeon","family":"Lee","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jungmin","family":"Kang","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yeonghun","family":"Kim","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyun Mo","family":"Jung","sequence":"additional","affiliation":[{"name":"Division of High-Tech Agricultural Industry, Kyongbuk Science University, Chilgok 39913, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Myung Hee","family":"Lee","sequence":"additional","affiliation":[{"name":"Division of High-Tech Agricultural Industry, Kyongbuk Science University, Chilgok 39913, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jeong-Seok","family":"Cho","sequence":"additional","affiliation":[{"name":"Smart Food Manufacturing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5815-7666","authenticated-orcid":false,"given":"Sae-Byuk","family":"Lee","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"},{"name":"Institute of Fermentation Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,5]]},"reference":[{"key":"ref_1","first-page":"351","article-title":"Changes in isomaltooligosaccharides during fermentation of makgeolli","volume":"54","author":"Noh","year":"2022","journal-title":"Korean J. 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