DOI QR코드

DOI QR Code

Analysis of the quality characteristics of Korean distilled soju

국내 시판 증류 소주의 품질 특성 분석

  • Received : 2017.05.17
  • Accepted : 2017.07.30
  • Published : 2017.10.31

Abstract

The purpose of this study was to compare the differences of seven distilled soju samples that were presented at the main stage of the 2015 Korean Liquor Contest. The characteristics of the awarded products and other products were compared. The general components of prize-winning soju showed that the total acidity (0.22%) and alcohol content (38.44%) were higher than other soju (0.10, 22.81%), and that these properties influenced various sensory properties. For the sensory characteristics and consumer preference factors, the descriptive analysis and consumer preference testing were conducted. The descriptive analysis revealed that the (aftertaste) bitterness, corn-silk odor, sake odor/flavor, and overall taste intensity were strongly expressed in the prize-winning distilled soju. For the preference analysis, various preferences, such as "flowery odor/flavor" and "rich odor/flavor" appear to have influenced the positive preferences and "too strong an odor/flavor", "aftertaste bitterness", and "sharp tasting" were found to have a negative effect on preference.

Keywords

distilled soju;physicochemical analysis;sensory evaluation;consumer preference

References

  1. Korea Ministry of Government Legislation. The Liquor Tax Law. National Law Information Center. Available from: http://www.law.go.kr. Accessed Mar. 28, 2016.
  2. Ryu IS. A Textbook on Korean Traditional Liqour. Kyomunsa, Seoul, Korea. pp. 186-201 (2014)
  3. Lee JG, Moon SH, Bae GH, Kim JH, Choi HS, Kim TW, Jeong C. Distilled Spirits. Ministry of Agriculture Food and Rural Affairs, Korea Agro-Fisheries and Food Trade Corp & Kwangmoon kag, Seoul, Korea (2015)
  4. Lee HC, Moon SH, Park JS, Jung JW, Hwang KT. Volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure. J. Korean Soc. Food Sci. Nutr. 39: 880-886 (2010) https://doi.org/10.3746/jkfn.2010.39.6.880
  5. Piggott JR, Jardine SP. Descriptive sensory analysis of whisky flavour. J. I. Brewing. 85: 82-85 (1979) https://doi.org/10.1002/j.2050-0416.1979.tb06830.x
  6. Jack F. Development of guidelines for the preparation and handling of sensory samples in the Scotch whisky industry. J. I. Brewing 109: 114-119 (2003) https://doi.org/10.1002/j.2050-0416.2003.tb00139.x
  7. Lee KY, Paterson A, Piggott JR, Richardson GD. Measurement of thresholds for reference compounds for sensory profiling of Scotch whisky. J. I. Brewing 106: 287-294 (2000) https://doi.org/10.1002/j.2050-0416.2000.tb00068.x
  8. Caldeira I, Anjos O, Portal V, Belchior AP, Canas S. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels. Anal. Chim. Acta 660: 43-52 (2010) https://doi.org/10.1016/j.aca.2009.10.059
  9. Caldeira I, Mateus AM, Belchior AP. Flavour and odour profile modifications during the first five years of Lourinh brandy maturation on different wooden barrels. Anal. Chim. Acta 563: 264-273 (2006) https://doi.org/10.1016/j.aca.2005.12.008
  10. Janov A, Sdeck J, Kohajdov Z, pnik I. The identification of aroma-active compounds in Slovak brandies using GC-sniffing, GC-MS and sensory evaluation. Chromatographia 67: 113-121 (2008)
  11. Choi HS, Kim EG, Kang JE, Yeo SH, Jeong ST, Kim CW. Effect of organic acids addition to fermentation on the brewing characteristics of soju distilled from rice. Korean J. Food Sci. Technol. 47: 579-585 (2015) https://doi.org/10.9721/KJFST.2015.47.5.579
  12. In HY, Lee TS, Lee DS, Noh BS. Volatile components and fusel oils of sojues and mashes brewed by Korean traditional method. Korean J. Food Sci. Technol. 27: 235-240 (1995)
  13. Lee SJ. Application of sensory evaluations in alcoholic beverages. Food Sci. Ind. 46: 11-19 (2013)
  14. NTS. Analysis of Liquor Regulatory. National Tax Service, Sejong, Korea. pp. 41-42 (2009)
  15. Chae SK, Kang KS, Ma SJ, Bang KY, Oh MH, Oh SH. Standard Food Analytics. Jigu, Seoul, Korea. pp. 460-463 (2009)
  16. Williams EJ. Experimental designs balanced for the estimation of residual effects of treatments. Aust. J. Chem. 2: 149-168 (1949) https://doi.org/10.1071/CH9490149
  17. Lee SJ, Park CS, Kim HK. Sensory profiling of commercial korean distilled soju. Korean J. Food Sci. Technol. 44: 648-652 (2012) https://doi.org/10.9721/KJFST.2012.44.5.648
  18. Lee YC, Kim KO. Sensory evaluation of Food. Hakyonsa, Seoul, Korea. pp. 45-47 (1998)
  19. Jee JH, Lee HS, Lee JW, Suh DS, Kim HS, Kim KO. Sensory characteristics and consumer liking of commercial sojues marketed in Korea. Korean J. Food Sci. Technol. 40: 160-165 (2008)
  20. Ares G, Jaeger SR, Bava CM, Chheang SL, Jin D, Gimenez A, vidal L, Fiszman SM, Varela P. CATA questions for sensory product characterization: Raising awareness of biases. Food Qual. Preffer. 30: 114-127 (2013) https://doi.org/10.1016/j.foodqual.2013.04.012
  21. Lee DS, Park HS, Kim G, Lee TS, Noh BS. Physicochemical characteristics of Korean folk sojues. Korean J. Food Sci. Technol. 26: 649-654 (1994)
  22. Kim JW. Correlation of physicochemical caracteristics and sensory properties commercial makgeolli. MS thesis, University of Jeonbuk, Jeonju, Korea (2016)

Acknowledgement

Supported by : 국립농업과학원