Identifying sensory attributes of Korean rice wine ( makgeolli ) using sensory evaluation and chemical analysis

• Published in: Journal of food science Vol. 88; no. 10; pp. 4247 - 4261
• Main Authors: Wong, Barry, Owens, Adrian, Phillips, Megan, Kam, Rothman
• Format: Journal Article
• Language: English
• Published: Chicago Wiley Subscription Services, Inc 01.10.2023
• Subjects: Alcoholic beverages; Analytical chemistry; apples; apricots; Chemical analysis; Cider; ciders; Consumers; Females; Fermentation; Flavors; food science; Fruits; Hexanal; Korean Peninsula; Limonene; males; markets; New Zealand; peaches; Propanol; Rice; rice wines; Sensory evaluation; Sensory perception; Sensory properties; Solid phase methods; Sour taste; Sourness; Statistical analysis; Sweet taste; Sweetness; texture; Volatile compounds; Volatiles; Volatility; Wine; Wines; New Zealand; Korean Peninsula

Makgeolli is a traditional alcoholic beverage in Korea; however, research on makgeolli is limited in foreign markets such as New Zealand. This study seeks to identify sensory descriptors that best describe makgeolli among New Zealand consumers. Four methods of making makgeolli have been identified b...