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KMID : 0380620220540030362
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 3 p.362 ~ p.368
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Sensory characteristics and preferences of rice-based distilled soju aged in different types of containers using Check-All-That-Apply (CATA)
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Kim Wan-Keun
Lee Seung-Joo
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Abstract
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The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and overall desirability. The total sum of CATA terms indicated that 14 characteristics showed frequency differences of over 10 and that there were significant differences among nine samples for eleven sensory attributes as determined using Cochran's q test (p<0.05). Based on correspondence analysis of CATA data, the samples were primarily separated by the first dimension, which accounted for 89% of the total variance among samples. The “brown color,” “fruit taste,” and “grain aroma” characteristics had higher frequencies than those for the “white color,” “acetone aroma,” and ‘alcohol taste” characteristics. Overall, there was a higher preference for oak-aged samples than for samples aged in other containers. “sweet aroma’, ‘fruit aroma,” and “sweet taste” seemed to positively affect consumer preferences, while “bitter taste,” “alcohol taste,” and “acetone aroma” appeared to negatively affect consumer preferences as determined by principal coordinate analysis.
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KEYWORD
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Sensory Characteristics, distilled soju, aging, Check-All-That-Apply (CATA), oak
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