The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Alcohol Content on the Consumer Acceptance and Sensory Characteristics of Makgeolli with Chinese Matrimony Vine

알코올 함량에 따른 구기자 막걸리의 소비자 기호도 및 묘사 특성

  • Kwak, Han Sub (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) ;
  • Kim, Inyong (Dept. of Food Science and Nutrition, Dankook University) ;
  • Yin, Maoyuan (Dept. of Food Science and Nutrition, Dankook University) ;
  • Lee, Yunbum (Arirang Brewery Co. Ltd.) ;
  • Kim, Mi Jeong (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) ;
  • Lee, Youngseung (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Misook (Dept. of Food Science and Nutrition, Dankook University) ;
  • Jeong, Yoonhwa (Dept. of Food Science and Nutrition, Dankook University)
  • 곽한섭 (한국식품연구원 감각인지연구단) ;
  • 김인용 (단국대학교 식품영양학과) ;
  • 윤무원 (단국대학교 식품영양학과) ;
  • 이윤범 (아리랑주조(주)) ;
  • 김미정 (한국식품연구원 감각인지연구단) ;
  • 이영승 (단국대학교 식품영양학과) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2017.04.24
  • Accepted : 2017.06.29
  • Published : 2017.08.31
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Abstract

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

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References

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