Analysis of the quality characteristics of Korean distilled soju

국내 시판 증류 소주의 품질 특성 분석

  • Kim, Haeun (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Jeon, Hanbyol (Development 2 team, Dongwon Research & Development Center) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Sciences)
  • 김하은 (국립농업과학원 발효식품과) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 전한별 (동원F&B 식품과학연구원 개발2팀) ;
  • 최한석 (국립농업과학원 발효식품과) ;
  • 김찬우 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과)
  • Received : 2017.05.17
  • Accepted : 2017.07.30
  • Published : 2017.10.31


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.


Supported by : 국립농업과학원


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