References
- Lee SR. Hankuk eui Balhyo Sikpum (Fermented Foods of Korea). Ewha Press, Seoul, Korea. pp. 142-155 (1986)
- Lee MK, Lee SW, Yoon TH. The bibliographical study on nuruk. J. East Asian Soc. Dietary Life 4: 19-29 (1994)
- Bae SM, Jung SY, Jung IS, Ko HJ, Kim TY. Effect of the amount of water on the yield and flavor of Korean distilled liquor based on rice and corn starch. J. East. Asian Soc. Dietary Life. 13: 439- 446 (2003)
- Ahn BH. Research status of traditional liquors. Bull. Food Technol. 7: 42-47 (1994)
- Cho HC. Brewing the Alcoholic Liquor. Nexus Press, Seoul, Korea. pp. 96-103 (2004)
- Won WH. Alcohol and Beverage. Baeksan Publishing, Seoul, Korea. pp. 189-190 (2003)
- Yi HC, Moon SH, Park JS, Jung JW, Hwang KT. Volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure. J. Korean Soc. Food Sci. Nutr. 39: 880-886 (2010) https://doi.org/10.3746/jkfn.2010.39.6.880
- In HY, Lee TS, Lee DS, Noh BS. Quality characteristics of soju mashes brewed by Korean traditional method. Korean J. Food Sci. Technol. 27: 134-140 (1995)
- Lee DS, Park HS, Kim K, Lee TS, Noh BS. Physicochemical characteristics of Korean folk sojues. Korean J. Food Sci. Technol. 26: 649-654 (1994)
- Ryu LH, Kim YM. Esterification of alcohols with organic acids during distilled spirit distillation. Korean J. Food Nutr. 15: 295-299 (2002)
- Lee DS, Park HS, Kim K, Lee TS, Noh BS. Determination and multivariate analysis of flavour components in the Korean folk sojues using GC-MS. Korean J. Food Sci. Technol. 26: 750-758 (1994)
- Lee CH, Lee HD, Kim JY, Kim KM. Sensory quality attributes of takju and their changes during pasteurization. Korean J. Diet. Culture 4: 405-410 (1989)
- Jee JH, Lee HS, Lee JW, Suh DS, Kim HS, Kim KO. Sensory characteristics and consumer liking of commercial sojues marketed in Korea. Korean J. Food Sci. Technol. 40: 160-165 (2008)
- Jee JH. Sensory characteristics of commercial soju and sonsumer behavior on the liking. MS thesis, Ewha Womans University, Seoul, Korea (2007)
- Lee SJ, Kwon YH, Kim HR, Ahn BH. Chemical and sensory characterization of Korean commercial rice wines (yakju). Korean J. Food Sci. Technol. 16: 374-380 (2007)
- Yegge JM, Noble AC. The identification of sensory and non-sensory attributes of California Chardonnay wines that influence acceptance and purchase intent for differing segments of consumers. pp. 28-31. In: Proceedings of the American Society of Enology and Viticulture 50th Anniversary Annual Meeting. June 18, Seattle, WA, USA. The American Society of Enology and Viticulture, Davis, CA, USA (2001)
- Monica Lee KY, Paterson A, Piggott JR, Richardson GD. Sensory discrimination of blended Scotch whiskies of different product. Food Qual. Prefer. 12: 109-117 (2001) https://doi.org/10.1016/S0950-3293(00)00037-9
- Lee SJ, Lee KG. Understanding consumer preferences for rice wines using sensory data. J. Sci. Food Agr. 88: 690-698 (2008) https://doi.org/10.1002/jsfa.3137
- Monica Lee KY, Paterson A, Piggott JR, Origins of flavour in whiskies and a revised flavour wheel: A Review. J. Instit. Brew. 107: 287-313 (2001) https://doi.org/10.1002/j.2050-0416.2001.tb00099.x
- Schlich P. Uses of change-over designs and repeated measurements in sensory and consumer studies. Food Qual. Prefer. 4: 223-235 (1993) https://doi.org/10.1016/0950-3293(93)90166-4
- Paterson A, Piggott JR. The contributions of the process of flavour in Scotch malt whisky. pp. 151-170. In: Distilled Beverage Flavour. Piggott JR, Paterson A (eds). Ellis Horwood, Chichester, UK (1989)
- Lee SJ, Ahn BH. Sensory profiling of rice wines made with nuruks using different ingrredients. Korean J. Food Sci. Technol. 42: 119-123 (2010)
- Kim HR, Jo SJ, Lee SJ, Ahn BH. physicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. Korean J. Food Sci. Technol. 40: 551-557 (2008)
Cited by
- Quality characteristics of distilled alcohols prepared with different fermenting agents vol.58, pp.2, 2015, https://doi.org/10.1007/s13765-015-0028-8
- Yeast Selection for Quality Optimization of Distilled Spirits vol.14, pp.8, 2013, https://doi.org/10.5762/KAIS.2013.14.8.3887
- Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue vol.48, pp.2, 2016, https://doi.org/10.9721/KJFST.2016.48.2.117
- Volatile Component Analysis of Commercial Japanese Distilled Liquors (Shochu) by Headspace Solid-Phase Microextraction vol.47, pp.5, 2015, https://doi.org/10.9721/KJFST.2015.47.5.567
- Acetaldehyde contents and quality characteristics of commercial alcoholic beverages pp.2092-6456, 2019, https://doi.org/10.1007/s10068-019-00564-1