Qualitative and Quantitative Prediction of Volatile Compounds from Initial Amino Acid Profiles in Korean Rice Wine (makgeolli) Model

Keyphrases

• Volatile Compounds 100%
• Makgeolli 100%
• Korean Rice Wine 100%
• Amino Acid Profile 100%
• Amino Acids 30%
• Mass Spectrometry 20%
• Gas Chromatography-mass Spectrometry 20%
• Ethyl Esters 20%
• Aromatic Compounds 20%
• Amino Acid Composition 20%
• Fusel 20%
• Partial Least Squares Regression Model 20%
• Fermentation 10%
• Fatty Acids 10%
• Prediction Model 10%
• Coefficient of Determination 10%
• Quantitative Relationship 10%
• Electronic Nose (E-nose) 10%
• Headspace Solid-phase Microextraction 10%
• Qualitative Prediction 10%
• 2-phenylethanol 10%
• Electronic Nose Analysis 10%
• Fusel Alcohols 10%
• Ethyl Caprylate 10%
• Ethyl Caproate 10%
• Ethyl Caprate 10%
• Ion Fragments 10%
• Charge-to-mass Ratio 10%
• Acetate Esters 10%

Chemistry

• Volatile Agent 100%
• Amino Acid 100%
• Ethyl 75%
• Ethyl Ester 50%
• Mass Spectrometry 50%
• Gas Chromatography Mass Spectrometry (GCMS) 50%
• Aromatic Compound 50%
• Amino Acid Composition 50%
• electronics 50%
• Solid-Phase Microextraction 25%
• 2-Phenylethanol 25%
• Mass to Charge Ratio 25%
• Acetate Ester 25%
• Fatty Acids 25%
• Hexanoic Acid 25%

Food Science

• Fusel Alcohol 25%