Understanding the Drivers of Liking for Makgeolli, a Traditional Korean Fermented Alcoholic

Kim, Hye-Seon; Cho, Jae-Hwang; Kim, Seon-Young; Kim, Hye-Eun; Lee, A-Hyun; Chun, Jee-Hwa; Chung, Seo-Jin

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자료유형: 학술저널

저자정보: Kim, Hye-Seon (Department of Food and Nutrition, Seoul Women's University) Cho, Jae-Hwang (Department of Food and Nutrition, Seoul Women's University) Kim, Seon-Young (Department of Food and Nutrition, Seoul Women's University) Kim, Hye-Eun (Department of Food and Nutrition, Seoul Women's University) Lee, A-Hyun (Department of Food and Nutrition, Seoul Women's University) Chun, Jee-Hwa (Department of Food and Nutrition, Seoul Women's University) Chung, Seo-Jin (Department of Food and Nutrition, Seoul Women's University)

저널정보: 한국식생활문화학회 Food Quality and Culture Food quality and culture 제3권 제2호

발행연도: 2009.1

수록면: 64 - 68 (5page)

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This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

#descriptive analysis #consumer taste test #makgeolli #cluster analysis #drivers of liking

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