Effective inactivation of Saccharomyces cerevisiae in minimally processed Makgeolli using low-pressure homogenization-based pasteurization

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Table 3 Objective index evaluation of Makgeolli by optimal LHBP process

Condition	External quality parameters
	Apparent color ^a				Flavor ^b
	L	a	b	ΔE	3-methyl-1-butanol	2,3-butanediol	2-phenylethanol	Ethyl tetradecanoate
					(ATV ^c : ~300)	(ATV ^c : ~150,000)	(ATV ^c : ~925)	(ATV ^c : ~400)
Untreated	75.90 ± 0.13^a	−1.85 ± 0.04^d	9.27 ± 0.07^a	-	104.28 ± 16.84	201.05 ± 34.33	133.35 ± 28.16	45.83 ± 15.04
Untreated	75.90 ± 0.13^a	−1.85 ± 0.04^d	9.27 ± 0.07^a	-	(after 7 days)	(after 7 days)	(after 7 days)	(after 7 days)
Homogenized only (twice at 25.0 MPa)	69.41 ± 0.04^b	−1.58 ± 0.01^c	5.17 ± 0.01^b	7.68	101.14 ± 11.66	198.55 ± 28.89	122.20 ± 24.56	43.95 ± 13.01
Homogenized only (twice at 25.0 MPa)	69.41 ± 0.04^b	−1.58 ± 0.01^c	5.17 ± 0.01^b	7.68	(after 7 days)	(after 7 days)	(after 7 days)	(after 7 days)
Pasteurized only (at D _57.5)	61.79 ± 0.07^d	−1.08 ± 0.01^a	3.18 ± 0.01^d	15.39	111.25 ± 8.04	138.83 ± 7.44	120.30 ± 10.22	76.62 ± 18.52
Pasteurized only (at D _57.5)	61.79 ± 0.07^d	−1.08 ± 0.01^a	3.18 ± 0.01^d	15.39	(after 35 days)	(after 35 days)	(after 35 days)	(after 35 days)
HBP-treated (twice at 25.0 MPa and D _57.5)	67.30 ± 0.03^c	−1.31 ± 0.02^b	4.32 ± 0.01^c	9.94	108.02 ± 5.80	119.66 ± 6.24	116.67 ± 8.90	74.10 ± 14.03
HBP-treated (twice at 25.0 MPa and D _57.5)	67.30 ± 0.03^c	−1.31 ± 0.02^b	4.32 ± 0.01^c	9.94	(after 35 days)	(after 35 days)	(after 35 days)	(after 35 days)

^aLightness, 0 (black) ~ 100 (white); Redness, −80 (greenness) ~ 100 (redness); Yellowness, −80 (blueness) ~ 70 (yellowness); Color difference, {(L – L₀)² + (a – a₀)² + (b – b₀)²}^1/2. Superscript characters indicate significant difference at P < 0.05 by Duncan’s multiple comparison.
^bUpregulated target odor-active compounds (μg/ml) with significant difference at 0.01 ≤ P < 0.05.
^cAroma threshold value in water (in parts per billion).