→ 한국식품과학회지2017 ; 49(05): 486-493
Analysis of the quality characteristics of Korean distilled soju
국내 시판 증류 소주의 품질 특성 분석
Haeun Kim, Ji-Eun Kang*, Hanbyol Jeon1, Han-Seok Choi, Chan-Woo Kim, and Seok-Tae Jeong
Fermented Food Science Division, National Institute of Agricultural Sciences 1Development 2 team, Dongwon Research & Development Center
국립농업과학원 발효식품과, 1동원F&B 식품과학연구원 개발2팀
The purpose of this study was to compare the differences of seven distilled soju samples that were presented at the main stage of the 2015 Korean Liquor Contest. The characteristics of the awarded products and other products were compared. The general components of prize-winning soju showed that the total acidity (0.22%) and alcohol content (38.44%) were higher than other soju (0.10, 22.81%), and that these properties influenced various sensory properties. For the sensory characteristics and consumer preference factors, the descriptive analysis and consumer preference testing were conducted. The descriptive analysis revealed that the (aftertaste) bitterness, corn-silk odor, sake odor/flavor, and overall taste intensity were strongly expressed in the prize-winning distilled soju. For the preference analysis, various preferences, such as “flowery odor/flavor” and “rich odor/flavor” appear to have influenced the positive preferences and “too strong an odor/flavor”, “aftertaste bitterness”, and “sharp tasting” were found to have a negative effect on preference.
distilled soju, physicochemical analysis, sensory evaluation, consumer preference
한국식품과학회지 2017 Oct; 49(05): 486 - 493