Effect of Biogenic Amines in Makgeolli on Hangovers
저장온도를 달리한 막걸리에서 생성된 Biogenic amine이 숙취에 미치는 영향

Hyun Sook Lee, Soon Mi Kim
2013 Journal of the Korean Society of Food Culture  
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 20 o C. BA was not detected in Makgeolli stored at 4°C, but putrescine and tyramine were detected in 20 o C. A drinking
more » ... 20 o C. 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 20 o C 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.
doi:10.7318/kjfc/2013.28.5.533 fatcat:3hjll53yinf2tj2mguteyzpvqm