Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Flavor Match and Hedonic Changes of Commercial Rice Wines with Food Pairings

동반음식 섭취에 따른 시판약주의 조화정도 및 기호도 변화 분석

  • Jin, Hyun-Hee (Department of Culinary and Food Service Management, Sejong University) ;
  • Lee, Seung-Joo (Department of Culinary and Food Service Management, Sejong University)
  • 진현희 (세종대학교 조리외식경영학과) ;
  • 이승주 (세종대학교 조리외식경영학과)
  • Received : 2015.04.21
  • Accepted : 2015.08.03
  • Published : 2015.10.31
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Abstract

Four Korean commercial rice wines of diverse sensory properties were hedonically rated by 41 consumers. Each rice wine was paired with the selection from six widely popular compatible foods such as kimchi-jjigae, dotori-muk muchim, tteok-galbi, beoseot-jeongol, satae pyeonyuk, and haemul pajeon, and consumers were asked to rate the ideal match of each pair of four rice wines and six compatible foods by using a structured, 12-cm 'just right' line scale. Hedonic ratings of wines were additionally measured after intake of the food-wine pairs. Flavor matches of rice wines with strong ginseng, medicinal, and earthy flavor (JK) or with intense grain and sweet flavor (HS) were significantly higher compared to wines with fruity (SS) or mild-balanced (BS) flavor. The preference for HS wine, which ideally matched satae pyeonyuk, increased most significantly after intake of satae pyeonyuk, while the SS wine that matched ideally with kimchi jjigae did not show any significant increase in preference after intake of kimchi jjigae. Matching wines with food does not negatively affect the preference for the wine; rather, intake of a wine-food pairing increases the overall preference for rice wine.

본 연구에서는 관능특성이 다른 시판약주 4종과 우리나라 대표 안주로 여겨지는 6종의 동반음식간의 조화정도를 평가하고 동반음식 섭취에 따른 이들 약주 기호도의 변화를 파악하였다. 관능특성이 다른 약주와 6종의 동반음식 간의 유의적인 조화도의 차이가 파악되었으며 이들 동반음식의 섭취가 약주의 기호도에 전반적으로 긍정적인 영향을 미치는 것으로 나타났다. 그러나 동반음식과 약주의 조화정도에 따른 기호도의 섭취 전 후의 일관된 변화 패턴은 파악되지 않았다. 향후 약주와 동반음식간의 조화정도와 기호도 개선을 위해서는 먼저 약주 뿐 아니라 동반음식의 향미 패턴도 정량적으로 분석하여 제품간의 향미패턴 차이에 따른 조화정도와 기호도 변화를 파악하여야 할 것으로 여겨진다. 또한 본 연구에서 사용된 조화정도 척도의 경우 와인과 치즈의 조화도 평가에 대개 사용되는 것으로 향후 우리술의 평가에 적합한 척도의 개발이 필요할 것으로 여겨진다.

Keywords

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