1 |
Ares G, Etchemendy E, Antunez L, Vidal L, Gimenez A, Jaeger SR. Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development. Food Qual. Prefer. 32: 210-220 (2014a)
DOI
|
2 |
Ares G, Varela P, Rado G, Gim Gim A. Are consumer profiling techniques equivalent for some product categories? The case of orange flavoured powdered drinks. Int. J. Food Sci. Technol. 46: 1600-1608 (2011)
DOI
|
3 |
Bae SM, Jung SY, Jung IS, Ko HJ, Kim TY. Effect of the amount of water on the yield and flavor of Korean distlled liquor based on rice and corn starch. J. East. Asian Soc. Dietary Life. 13: 439-446 (2003)
|
4 |
Cho HC. Brewing the Alcoholic Liquor. Nexus Press, Seoul, Korea. pp. 96-103 (2004)
|
5 |
Hong JM, Kim TW, Lee SJ. Sensory and volatile profiles of Korean commercially distilled soju using descriptive analysis and HSSPME-GC-MS. Foods, 9: 1330 (2020)
DOI
|
6 |
Jaeger SR, Cadenab RS, Morenoc MT, Ant, Ant L, Vidalb L, Gim Gima A, Huntera DC, Beresforda MK, Kama K, Yina D, Paisleya AG, Chheanga SL, Ares G. Comparison of check-all-thatapply and forced-choice Yes/No question formats for sensory characterization. Food Qual. Prefer. 35: 32-40 (2014)
DOI
|
7 |
Kim TW. Distillation technology and history of Korean distilled spirit, soju. Food Sci. Ind. 52: 410-417 (2019)
DOI
|
8 |
Lablanquie O, Snakkers G, Cantagral R, Ferrari G. Characterisation of young Conac spirit aromatic quality. Anal. Chim. Acta 458: 191-196 (2002)
DOI
|
9 |
Lee SJ, Ahn BH. Sensory profiling of rice wines made with nuruks using different ingredients. Korean J. Food Sci. Technol. 42: 119-123 (2010)
|
10 |
Lee SJ, Lee KW. Understanding consumer preferences for rice wines using sensory data. J. Sci Food & Agric. 88:690 - 698 (2008)
DOI
|
11 |
Lee JK, Moon SH, Bae KH, Kim JH, Choi HS, Kim TW, Jung C. Distilled Spirits. Kwangmoonkag, Gyeonggido, Korea. pp. 191-192 (2015)
|
12 |
Lee SJ, Park CS, and Kim HK. Sensory Profiling of Commercial Korean Distilled Soju. Korean J. Food Sci. Technol. 44: 648-652 (2012)
DOI
|
13 |
National Tax Service. Tax statistics information service. Available from: https://tasis.nts.go.kr/websquare/websquare.html?w2xPath=/cm/index.xml. Accessed Jan. 25, 2022.
|
14 |
Reinbach HC, Giacalone D, Ribeiro LM, Bredie WL, FrL, MB. Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®. Food Qual. Prefer. 32: 160-166 (2014)
DOI
|
15 |
Rinnana A, Giacaloneb D, Fr, Fr MB. Check-all-that-apply data analysed by Partial Least Squares regression. Food Qual. Prefer. 42: 146-153 (2015)
DOI
|
16 |
Valentin D, Chollet S, Lelievre, M, Abdi, H. Quick and dirty but still pretty good: A review of new descriptive methods in food science. Int. J. Food Sci. Technol. 47: 1563-1578 (2012)
DOI
|
17 |
Schlich P. Uses of change-over designs and repeated measurements in sensory and consumer studies. Food Qual. Prefer. 4: 223-235 (1993)
DOI
|
18 |
Seo YJ. Application of a check-all-that-apply method for the evaluation of commercial coffee products. MS Thesis. Dankook University, Yongin, Kyeonggi, Korea (2015)
|
19 |
Shin KJ, Lee SJ. Volatile component analysis of commercial Japanese distilled liquors (Shochu) by headspace solid-phase microextraction. Korean J. Food Sci. Technol. 47: 567-573 (2015)
DOI
|
20 |
Yang JE, Lee JH, Choi SA, Chung LN. Sensory Properties and Consumer Acceptance of Dasik (Korean Traditional Confectioneries). J East Asian Soc. Dietary Life. 22(6): 836-850 (2012)
|
21 |
Caldeira I, Mateus AM, Belchior AP. Flavour and odour profile modifications during the first five years of Lourinha Brandy maturation on different wooden barrels. Anal. Chim. Acta 458: 55-62 (2006)
DOI
|
22 |
Jack F. Development of guidelines of the preparation and handling of sensory samples in the scotch whisky industry. J. Inst. Brew. 109: 114-119 (2003)
DOI
|
23 |
Kang SH, Kim JH, Lee AR, Kim AR, Kim TW. Physicochemical properties of rice-distilled spirits matured in oak and stainless steel containers. Korean J. Food Sci. Technol. 49: 369-376 (2017)
DOI
|
24 |
Shin KJ, Kim TW, Lee SJ. Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters. pp. 57-76. In: Chemistry of Korean Foods and Beverages, ACS Symposium Series. Do HS, Rimando A & Kim YM (eds), ACS Publications, Chicago, IL, USA (2019)
|
25 |
Ahn BH. Research status of traditional liquor. Bull. Food Technol. 7: 42-47 (1994)
|
26 |
Ares G, Barreiro C, Deliza R, Gimenez A, Gambaro A. Application of a check-all-that-apply question to the development of chocolate milk desserts. J. Sensory Studies. 25: 67-86 (2010)
|
27 |
Ares G, Jaeger SR. Check-all-that-apply questions: Influence of attribute order on sensory product characterization. Food Qual. Prefer. 28: 141-153 (2013)
DOI
|
28 |
Ares G, Tarrega A, Izquierdo L, Jager SR. Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions. Food Qual. Prefer. 31: 135-141 (2014b)
DOI
|
29 |
Jack FR, Steele GM. Modelling the sensory characteristics of scotch using neural networks-a novel tool for generic protection. Food Qual. Prefer. 13: 163-172 (2002)
DOI
|
30 |
Kim WK, Lee SJ. Changes in volatile compounds in rice-based distilled soju aged in different types of containers. Korean J. Food Sci. Technol. 51: 543-550 (2019)
DOI
|
31 |
Kim JH, Lee DH, Lee SH, Choi SY and Lee JS. Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, Yakju. J Biosci. Bioeng. 97: 24-28 (2004)
DOI
|