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

Abstract

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'.

Keywords

Korean rice wine;Nuruk;fermentation;sensory analysis;descriptive analysis

Acknowledgement

Supported by : 농림수산식품부

References

  1. Lee SR. Hankuk eui Balhyo Sikpum (Fermented Foods of Korea). Ewha Press, Seoul, Korea. pp. 142-155 (1986)
  2. Chung HK. Characteristics and present status of Korean traditional alcoholic beverage. Korean J. Diet. Culture 4: 311-318 (1989)
  3. Lee JH, Yu TS. Identification and characteristics of lactic acid bacteria isolated from nuruk. Korean J. Biotechnol. Bioeng. 15: 359-365 (2000)
  4. Lee MK, Lee SW, Bae SM. The quality of yakju brewed from many kind of nuruk. J. East Asian Soc. Dietary Life 1: 99-111 (1991)
  5. Schlich P. Uses of change-over designs and repeated measurements in sensory and consumer studies. Food Qual. Prefer. 4: 223-235 (1993) https://doi.org/10.1016/0950-3293(93)90166-4
  6. Kim HR, Jo SJ, Lee SJ, Ahn BH. Physicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. Korean J. Food Sci. Technol. 40: 551-557 (2008)
  7. Lee TS, Han EH. Volatile flavor components in mash of takju prepared by using Rhizopus japonicus nuruks. Korean J. Food Sci. Technol. 32: 691-698 (2000)
  8. Lee SJ, Lee KG. Understanding consumer preferences for rice wines using sensory data. J. Sci. Food Agric. 88: 690-698 (2008) https://doi.org/10.1002/jsfa.3137
  9. Lee MK, Lee SW, Yoon TH. The bibliographical study on nuruk. J. East Asian Soc. Dietary Life 4: 19-29 (1994)
  10. Lee SH, Jung HJ, Yeo SH, Kim HS, Yu TS. Characteristics of a-Amylase of, a new species, Aspergillus coreanus NR 15-1. Korean J. Biotechnol. Bioeng. 19: 301-307 (2004)
  11. Park CS, Lee TS. Quality characteristics of takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol. 34: 296-302 (2002)
  12. Jo GY, Lee CW. Isolation and identification of the fungi from nuruk. J. Korean Soc. Food Sci. Nutr. 26: 759-766 (1997)
  13. Han H, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
  14. Lee SJ, Kwon YH, Kim HR, Ahn BH. Chemical and sensory characterization of Korean commercial yakju. Food Sci. Biotechnol. 16: 374-380 (2007)
  15. Lee TS, Choi JS. Volatile flavor components in mash of takju prepared by using Aspergillus kawachii nuruks. Korean J. Food Sci. Technol. 37: 944-950 (2005)
  16. Jung HK, Park CS, Park HH, Lee GD, Lee IS, Hong JH. Manufacturing and characteristics of Korean traditional liquor, hahyangju prepared by Saccharomyces cerevisiae HA3 isolated from traditional nuruk. Korean J. Food Sci. Technol. 38: 659-667 (2006)
  17. Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C. Cereal-based fermented foods and beverages. Food Res. Int. 36: 527-543 (2003) https://doi.org/10.1016/S0963-9969(03)00009-7
  18. Lee SS, Kim KS, Eom AH, Sung CK, Hong IP. Production of Korean traditional rice wines made from cultures of the single fungal isolates under laboratory conditions. Korean J. Mycol. 30: 61-65 (2002) https://doi.org/10.4489/KJM.2002.30.1.061
  19. Kim HS, Hyun JS, Kim J, Ha HP, Yu TS. Characteristics of useful fungi isolated from traditional Korean nuruk. J. Korean Soc. Food Sci. Nutr. 26: 767-774 (1997)
  20. Lee MK, Lee SW, Yoon TH. Quality assessment of yakju brewed with conventional nuruk. J. Korean Soc. Food Sci. Nutr. 23: 78-89 (1994)