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http://dx.doi.org/10.9721/KJFST.2017.49.5.486

Analysis of the quality characteristics of Korean distilled soju  

Kim, Haeun (Fermented Food Science Division, National Institute of Agricultural Sciences)
Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Sciences)
Jeon, Hanbyol (Development 2 team, Dongwon Research & Development Center)
Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Sciences)
Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Sciences)
Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Sciences)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.5, 2017 , pp. 486-493 More about this Journal
Abstract
The purpose of this study was to compare the differences of seven distilled soju samples that were presented at the main stage of the 2015 Korean Liquor Contest. The characteristics of the awarded products and other products were compared. The general components of prize-winning soju showed that the total acidity (0.22%) and alcohol content (38.44%) were higher than other soju (0.10, 22.81%), and that these properties influenced various sensory properties. For the sensory characteristics and consumer preference factors, the descriptive analysis and consumer preference testing were conducted. The descriptive analysis revealed that the (aftertaste) bitterness, corn-silk odor, sake odor/flavor, and overall taste intensity were strongly expressed in the prize-winning distilled soju. For the preference analysis, various preferences, such as "flowery odor/flavor" and "rich odor/flavor" appear to have influenced the positive preferences and "too strong an odor/flavor", "aftertaste bitterness", and "sharp tasting" were found to have a negative effect on preference.
Keywords
distilled soju; physicochemical analysis; sensory evaluation; consumer preference;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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