Abstract
To study correlation of various taste evaluation methods on foods, the correlation between analytical values of physicochemical and sensory characteristics and Taste Sensing System 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, color, and precipitate contents of Makgeolli samples were analyzed. Appearance (turbidity, color), flavor (aroma), taste (sweet, sour, bitter, thick, cool), and total acceptability were evaluated for sensory evaluation. 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 physicochemical and sensory characteristics and Taste Sensing System on Makgeolli were correlated.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
