The objective of this study was to analyze the flavor patterns of Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Korean distilled spirits aged in a pottery and stainless steel container and oak barrel and thirteen types of commercial distilled spirits were used for analysis.
Flavor analysis of rice spirits developed by Korea Food Research Institute was conducted using electronic nose and electronic tongue.
As a result of electronic nose analysis, the flavor change was remarkably observed in oak aging compared to stainless steel and pottery aging. The samples aged at room temperature for more than 9 months were distinctly different from those of other samples.
As a result of the analysis of electronic tongue, it was found that aging in stainless steel and pottery for 12 months did not change the taste of distilled spirits, and the taste was softened when spirit was aged in oak barrel. Also the distilled spirit aged in oak barrel has highest intensity in sourness and umami.
Thirteen kinds of commercial distilled spirits were selected and flavor analysis was conducted using electronic nose and electronic tongue. The flavor patterns of the commercial distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.