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KMID : 0380620170490050486
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 5 p.486 ~ p.493
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Analysis of the quality characteristics of Korean distilled soju
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Kim Ha-Eun
Kang Ji-Eun
Jeon Han-Byol
Choi Han-Seok
Kim Chan-Woo
Jeong Seok-Tae
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Abstract
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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.
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KEYWORD
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distilled soju, physicochemical analysis, sensory evaluation, consumer preference
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