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Applied Biological Chemistry

Table 3 Volatile organic compound concentration in alcoholic beverages

From: Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea

Group of beverage

Nb

Concentration (mg/L)

Acetaldehyde

Methanola

1-Propanol

3-Methyl-1-butanol

nc

Mean

Range

n

Mean

Range

n

Mean

Range

n

Mean

Range

Korean rice wine

8

–d

–

–

–

–

–

8

170.57

140.26–288.03

8

74.12

21.50–86.15

Refined rice wine

2

2

8.28

4.99–11.57

1

1.51

1.51

–

–

–

2

6.77

4.45–9.08

Beer

24

–

–

–

–

–

–

–

–

–

24

38.44

21.92–45.70

Wine

11

–

–

–

1

1.42

1.42

10

176.61

47.62–507.29

11

76.79

30.25–143.97

Fruit wine

8

5

4.16

1.33–11.73

4

18.14

10.78–23.81

–

–

–

8

47.39

15.56–97.63

Whisky

8

8

1.95

0.58–3.59

–

–

–

8

701.24

449.80–1055.77

8

118.26

53.19–205.52

Korean distilled liquor

10

5

0.48

0.02–1.43

–

–

–

–

–

–

–

–

–

Chinese spirits

4

3

1.79

1.09–2.42

–

–

–

4

178.57

121.12–255.87

4

223.24

178.40–280.79

  1. aFor the analysis of methanol, the MS was additionally operated in the selected ion monitoring (SIM) mode and the following ions were used: m/z 15, 28, 29, 30, 31, 32 and 31 for qualification and quantification of methanol, respectively
  2. bThe number of samples tested
  3. cThe number of samples detected for each volatile organic compound
  4. dNot detected
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