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KMID : 1024420210250040419
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Food Engineering Progress
2021 Volume.25 No. 4 p.419 ~ p.427
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Development of Flavor Evaluation Item in Yakju
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Kwon Ye-Seul
Jeon Jin-Ah
Jeong Seok-Tae
Choi Han-Seok
Kang Ji-Eun
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Abstract
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The objective of this study was to draw the evaluation items in which everyone could easily express the aroma and taste of yakju. In the results of applying the 3-step Delphi technique to a total of 20 trained experts in traditional liquors and analyzing the validity and reliability of opinions through Kendall’s W-Test, components were classified into three general areas such as aroma, odor, and palate. Aroma was categorized into ten upper items such as fruit, plant, grain, flower, dairy product, medicinal herbs, nuts, spice, fermentation, and sweetness. Odor was grouped into a single upper item like off-odor, while the palate area was sorted into two upper items such as taste and mouthfeel. A total of 89 kinds of detailed items expressing each upper item were drawn. This study could be a foundation for moving the subject to the world stage by objectively and efficiently expressing the taste and aroma of Korean yakju to the foreigners, consumers, and industry that produces traditional liquors, using the items for evaluating the taste and aroma of traditional liquors drawn in this study.
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KEYWORD
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yakju, flavor, aroma, odor, palate
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