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http://dx.doi.org/10.9721/KJFST.2012.44.5.648

Sensory Profiling of Commercial Korean Distilled Soju  

Lee, Seung-Joo (Department of Culinary and Food-service Management, Sejong University)
Park, Cheon-Soo (Department of Culinary and Food-service Management, Sejong University)
Kim, Ho-Kyung (Department of Culinary and Food-service Management, Sejong University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.5, 2012 , pp. 648-652 More about this Journal
Abstract
The sensory characteristics of nine commercially distilled soju samples were determined by sensory descriptive analysis. Eight aroma attributes, as well as four flavor/taste attributes, and six mouth-feel related attributes were evaluated by 9 judges. The descriptive data set was initially analyzed for a significant overall product effect by employing a three-way mixed model analysis of variance (judges, samples, and replications) as well as two-way interactions, with judges treated as random. In addition, correlations between mean attribute ratings were calculated, and a principal component analysis (PCA) of the mean attribute ratings employing the covariance matrix was conducted. Based on the PCA, distilled soju samples were primarily separated along the first principal component, which accounted for 66% of the total variance between the samples, with high intensities of 'alcohol taste' and 'alcohol aroma' versus 'yeast aroma'. The second principal component accounted for 14% of the total variance. Soju containing high alcohol showed stronger intensities of 'bitterness', 'alcohol taste', 'alcohol aroma', as well as all mouth-feel attributes.
Keywords
distilled soju; sensory characteristics; principal component analysis;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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