Abstract
To compare different taste evaluating methods on Makgeolli, quality characteristics and instrumental analysis on 41 commercial Makgeolli (unheated 21, heated 20) produced in different regions of South Korea were investigated. Physicochemical characteristics including pH, total titratable acidity, amino-type nitrogen, reducing sugar, and color of Makgeolli samples were analyzed. Sensory characteristics including appearance (turbidity, color), flavor (aroma), taste (sweet, sour, bitter, thick, cool), and total acceptability were evaluated. Five tastes (umami, sour, salty, bitter, astringent) and three after tastes (umami, bitter, astringent) were evaluated by using Taste Sensing System (TS-5000Z). In correlation between analytical values of physicochemical and sensory characteristics, 'pH, amino-type nitrogen - sourness, refreshing, balances' was showed high correlation. In addition, analytical items between sensory characteristics and Taste Sensing System showed a strong correlation. Results indicate the analytical values of quality characteristics and Taste Sensing System on Makgeolli were highly correlated.
| Original language | English |
|---|---|
| Pages (from-to) | 123-128 |
| Number of pages | 6 |
| Journal | International Journal of Bio-Science and Bio-Technology |
| Volume | 6 |
| Issue number | 1 |
| DOIs | |
| State | Published - 2014 |
Keywords
- Correlation
- Makgeolli
- Physicochemical and sensory characteristics
- Taste sensing system
Quacquarelli Symonds(QS) Subject Topics
- Computer Science & Information Systems
- Data Science
- Engineering - Chemical
- Biological Sciences
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