Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Chemical and Sensory Characterization of Korean Commercial Rice Wines (Yakju)

  • Lee, Seung-Joo (Traditional Food Research Division, Korea Food Research Institute) ;
  • Kwon, Young-Hee (Traditional Food Research Division, Korea Food Research Institute) ;
  • Kim, Hye-Ryun (Traditional Food Research Division, Korea Food Research Institute) ;
  • Ahn, Byung-Hak (Traditional Food Research Division, Korea Food Research Institute)
  • Published : 2007.06.30
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Abstract

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

Keywords

References

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