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Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue

전자코와 전자혀를 이용한 시판 증류주의 향미특성 분석

  • Kim, Jung Sun (Department of Food Science and Technology, Seoul Women's University) ;
  • Jung, Hyo Yeon (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, Eun Young (Department of Food Science and Technology, Korea Christian University) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University)
  • 김정선 (서울여자대학교 식품공학과) ;
  • 정효연 (서울여자대학교 식품공학과) ;
  • 박은영 (그리스도대학교 식품과학부) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2016.02.01
  • Accepted : 2016.03.17
  • Published : 2016.04.30

Abstract

The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

Acknowledgement

Supported by : 농림축산식품부

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