Identifying Sensory Attributes of Korean Rice Wine (makgeolli) Using Sensory Evaluation and Chemical Analysis

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aut.relation.journalJournal of Food Science
dc.contributor.authorWong, Barry
dc.contributor.authorOwens, Adrian
dc.contributor.authorPhillips, Megan
dc.contributor.authorKam, Rothman
dc.date.accessioned2023-09-11T01:35:58Z
dc.date.available2023-09-11T01:35:58Z
dc.date.issued2023-09-08
dc.description.abstractMakgeolli is a traditional alcoholic beverage in Korea; however, research on makgeolli is limited in foreign markets such as New Zealand. This study seeks to identify sensory descriptors that best describe makgeolli among New Zealand consumers. Four methods of making makgeolli have been identified based on different processing times and the number of fermentation stages. Chemical analysis and sensory evaluation were carried out to establish the different sensory and flavor properties of the four different makgeolli samples. Chemical analysis using SPME–GC–MS was employed to understand the volatile compounds present in the four makgeolli samples, while two sensory tests were carried out simultaneously using Check-All-That-Apply (CATA) and Just-About-Right (JAR). A total of 45 volatile compounds were identified using SPME–GC–MS, and examples of major volatiles include 2-methyl-1-propanol (alcoholic flavor), limonene (citrus-like flavor), and hexanal (green/grass-like flavor). One hundred and twenty-nine subjects (n = 68 females) completed the sensory evaluation and were analyzed for this study. Female subjects tend to rate overall acceptance of makgeolli higher than male subjects; both subjects preferred 1SF-YN with the highest mean hedonic score, and the least preferred makgeolli was 1SF-N. From CATA, attributes such as apple, apricot, peach, sweet taste, and bubbly texture were statistically significant when describing makgeolli. For JAR, a high proportion of subjects indicated that sourness was too much in three of the four makgeolli samples.
dc.identifier.citationJournal of Food Science, ISSN: 0022-1147 (Print); 0022-1147 (Online), Wiley. doi: 10.1111/1750-3841.16762
dc.identifier.doi10.1111/1750-3841.16762
dc.identifier.issn0022-1147
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10292/16673
dc.languageEnglish
dc.publisherWiley
dc.relation.urihttps://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.16762
dc.rights.accessrightsOpenAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMakgeolli
dc.subjectKorean rice wine
dc.subjectSPME
dc.subjectSensory
dc.subject0904 Chemical Engineering
dc.subject0908 Food Sciences
dc.subject1111 Nutrition and Dietetics
dc.subjectFood Science
dc.subject3006 Food sciences
dc.subject3210 Nutrition and dietetics
dc.titleIdentifying Sensory Attributes of Korean Rice Wine (makgeolli) Using Sensory Evaluation and Chemical Analysis
dc.typeJournal Article
pubs.elements-id521402
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