Comparison of quality characteristics and instrumental analysis on Korean Makgeolli

Abstract

To compare different taste evaluating methods on Makgeolli, quality characteristics and instrumental analysis on 41 commercial Makgeolli (unheated 21, heated 20) produced in different regions of South Korea were investigated. Physicochemical characteristics including pH, total titratable acidity, amino-type nitrogen, reducing sugar, and color of Makgeolli samples were analyzed. Sensory characteristics including appearance (turbidity, color), flavor (aroma), taste (sweet, sour, bitter, thick, cool), and total acceptability were evaluated. Five tastes (umami, sour, salty, bitter, astringent) and three after tastes (umami, bitter, astringent) were evaluated by using Taste Sensing System (TS-5000Z). In correlation between analytical values of physicochemical and sensory characteristics, 'pH, amino-type nitrogen - sourness, refreshing, balances' was showed high correlation. In addition, analytical items between sensory characteristics and Taste Sensing System showed a strong correlation. Results indicate the analytical values of quality characteristics and Taste Sensing System on Makgeolli were highly correlated. © 2014 SERSC.