![]() We also find floral rose and honey-scented notes that complement other ingredients such as blueberries, apples, tomatoes, artichokes, beets, butternut squash, basil, cinnamon, chiles and even roast chicken. Its dominant fruity apple and banana-scented aromas are derived from the natural fermentation process and pair well with black currants, camembert, blue cheese, cardamom and black teas. ![]() The four main categories of aromas present in makgeolli provide us with links to many other types of ingredients. Makgeolli’s dominant fruity apple and banana-scented aromas are derived from its fermentation process and pair well with black currants, camembert, blue cheese, cardamom and black teas. As you can see below, the different aroma molecules have been broken down and sorted by category and are labeled using more general, familiar aromatic descriptors like fruity, floral, spicy and woody. The findings of our molecular analysis of makgeolli are visualized in the easy-to-understand aroma wheel. Read more about the science behind Foodpairing®. This information enables us to determine best matches for makgeolli based on its aromatic profile and the principle that ingredients that share key scents pair well with one another. The aromatic profile of MakgeolliĪt Foodpairing® we begin each of our studies of various ingredients with a thorough aroma analysis. Makgeolli is consumed straight or used as a flavorful base for trendy cocktails, desserts and more. Fruity, sweet and slightly sour, this unfiltered traditional rice wine has gained popularity in recent years. ![]() Makgeolli (pronounced mə-ˈkˈgō-lē) is the oldest known Korean alcoholic beverage, dating back to the first century BCE. Step foot in any Korean restaurant, and you’ll find beer, soju and makgeolli on the menu.
0 Comments
Leave a Reply. |