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KMID : 0380620120440050648
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 5 p.648 ~ p.652
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Sensory Profiling of Commercial Korean Distilled Soju
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Lee Seung-Joo
Park Cheon-Soo
Kim Ho-Kyoung
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Abstract
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The sensory characteristics of nine commercially distilled soju samples were determined by sensory descriptive analysis. Eight aroma attributes, as well as four flavor/taste attributes, and six mouth-feel related attributes were evaluated by 9 judges. The descriptive data set was initially analyzed for a significant overall product effect by employing a threeway mixed model analysis of variance (judges, samples, and replications) as well as two-way interactions, with judges treated as random. In addition, correlations between mean attribute ratings were calculated, and a principal component analysis (PCA) of the mean attribute ratings employing the covariance matrix was conducted. Based on the PCA, distilled soju samples were primarily separated along the first principal component, which accounted for 66% of the total variance between the samples , with high intensities of ‘alcohol taste’ and ‘alcohol aroma’ versus ‘yeast aroma’. The second principal component accounted for 14% of the total variance. Soju containing high alcohol showed stronger intensities of ‘bitterness’, ‘alcohol taste’, ‘alcohol aroma’, as well as all mouth-feel attributes.
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KEYWORD
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distilled soju, sensory characteristics, principal component analysis
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