Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Sensory Profiling of Commercial Korean Distilled Soju

시판 증류식 소주의 관능특성 분석

  • Lee, Seung-Joo (Department of Culinary and Food-service Management, Sejong University) ;
  • Park, Cheon-Soo (Department of Culinary and Food-service Management, Sejong University) ;
  • Kim, Ho-Kyung (Department of Culinary and Food-service Management, Sejong University)
  • 이승주 (세종대학교 조리외식경영학과) ;
  • 박천수 (세종대학교 조리외식경영학과) ;
  • 김호경 (세종대학교 조리외식경영학과)
  • Received : 2012.06.05
  • Accepted : 2012.08.08
  • Published : 2012.10.31
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Abstract

The sensory characteristics of nine commercially distilled soju samples were determined by sensory descriptive analysis. Eight aroma attributes, as well as four flavor/taste attributes, and six mouth-feel related attributes were evaluated by 9 judges. The descriptive data set was initially analyzed for a significant overall product effect by employing a three-way mixed model analysis of variance (judges, samples, and replications) as well as two-way interactions, with judges treated as random. In addition, correlations between mean attribute ratings were calculated, and a principal component analysis (PCA) of the mean attribute ratings employing the covariance matrix was conducted. Based on the PCA, distilled soju samples were primarily separated along the first principal component, which accounted for 66% of the total variance between the samples, with high intensities of 'alcohol taste' and 'alcohol aroma' versus 'yeast aroma'. The second principal component accounted for 14% of the total variance. Soju containing high alcohol showed stronger intensities of 'bitterness', 'alcohol taste', 'alcohol aroma', as well as all mouth-feel attributes.

시중에 판매되고 있는 증류식 소주 9종에 대해 묘사분석법을 적용하여 18가지의 관능특성을 도출하였다. 전반적으로 시료의 향, 맛, 입안감촉 관련 관능특성은 알코올 수준을 반영하여 시료간의 차이를 보였다. 재래 증류식 소주와는 달리 현대 증류식 소주는 균일화된 원재료의 사용과 생산 조건의 영향으로 복합적인 향을 나타내지 않는 것으로 보이며, 관능특성 분석과 더불어 이를 나타내는 주요한 향기성분에 대한 규명도 향후 필요하리라 여겨진다. 이를 통해 향후 국내시장에서 다양한 증류식 소주의 품질 향상과 대중화에 기여하리라 여겨진다.

Keywords

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