Sensory Profiling of Rice Wines Made with Nuruks Using Different Ingredients

누룩원료를 달리하여 제조한 쌀약주의 관능적 특성

  • Lee, Seung-Joo (Department of Food Service Management, Sejong University) ;
  • Ahn, Byung-Hak (Brewing Research Center, Korea Food Research Institute)
  • 이승주 (세종대학교 외식경영학과) ;
  • 안병학 (한국식품연구원 우리술연구센터)
  • Received : 2009.11.14
  • Accepted : 2009.12.04
  • Published : 2010.02.28


The quantitative sensory profiles of rice wines made with nuruks using eight different cereal ingredients were developed using sensory descriptive analysis. Two appearances, eight aromas, eight flavors and tastes, and two mouthfeel related sensory attributes were evaluated by a panel of 10 judges. The sample made of black rice nuruk had the highest intensity in red color, while the other samples had similar ranges in yellow color. The mean sensory intensities of the samples prepared with black rice and glutinous rice nuruks were high in 'sweet', 'fruit taste', 'pungent', and 'sour', while those samples prepared using non-glutinous rice, buckwheat, hull-less barley, unpolished rice nuruks had overall high intensities in 'grain', 'fermented aroma', 'bitter', and 'astringent' attributes. Based on the principal component analysis of the descriptive data, samples were primarily separated along the first principal component, which accounted for 53% of the total variance between the rice wines with high intensities of 'red color', 'sweet', and 'fruit taste' versus 'bitter', 'astringent', and 'yellow color'.


Supported by : 농림수산식품부


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