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KMID : 0665220170300040719
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 4 p.719 ~ p.727
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Effect of Alcohol Content on the Consumer Acceptance and Sensory Characteristics of Makgeolli with Chinese Matrimony Vine
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Kwak Han-Sub
Kim In-Yong
Yin Mao Yuan
Lee Yun-Bum
Kim Mi-Jeong
Lee Young-Seung
Kim Mi-Sook
Jeong Yoon-Hwa
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Abstract
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The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.
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KEYWORD
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Chinese matrimony vine, consumer acceptance, descriptive analysis, Makgeolli, optimization
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