Product Categorization of Korean Rice Wine (makgeolli) Compared to Beer and Wine Using Sensory Evaluation Methods

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aut.relation.journalJournal of Sensory Studies
dc.contributor.authorKam, Rothman
dc.contributor.authorWong, Barry
dc.contributor.authorPhillips, Megan
dc.date.accessioned2024-03-15T00:12:41Z
dc.date.available2024-03-15T00:12:41Z
dc.date.issued2024-03-12
dc.description.abstractThis study aims to investigate the product categorization and characterization of makgeolli (Korean rice wine [KRW]) among beer and wine samples. Projective mapping with ultra-flash profiling (PM with UFP) (n = 68) was conducted with 12 alcoholic beverage samples, including wines, beers, and makgeolli, and showed that participants characterized wine based on fruitiness, beer on bitterness, and makgeolli on sourness. s showed that PM with UFP had a combined explained variance of 47.4% with beer, wine, and makgeolli grouped separately. However, when participants were separated based on wine knowledge, low wine knowledge participants placed Shiraz close to makgeolli indicating participants were using a different metric in grouping the alcoholic beverage samples. When participants were tasked with using polarized sensory positioning (n = 91) to characterize makgeolli and wines, participants regardless of wine knowledge showed that wine and makgeolli had unique sensory traits and thus should be categorized differently.
dc.identifier.citationJournal of Sensory Studies, ISSN: 0887-8250 (Print); 0887-8250 (Online), Wiley.
dc.identifier.issn0887-8250
dc.identifier.issn0887-8250
dc.identifier.urihttp://hdl.handle.net/10292/17330
dc.publisherWiley
dc.relation.urihttps://onlinelibrary.wiley.com/doi/10.1111/joss.12904
dc.rights© 2024 The Authors. Journal of Sensory Studies published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
dc.rights.accessrightsOpenAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject0908 Food Sciences
dc.subjectFood Science
dc.subject3006 Food sciences
dc.titleProduct Categorization of Korean Rice Wine (makgeolli) Compared to Beer and Wine Using Sensory Evaluation Methods
dc.typeJournal Article
pubs.elements-id541345
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