Abstract
41 sorts of Makgeolli which are for domestic marketing were selected and classified according to physicochemical, microbiological analysis and sensual evaluation. We researchers had a lot of difficulties in determining the taste properties of Markgeollis which seem to reflect each regional character. The reason could be that most of Makageollis are produced through the standardization of taste under a mass production. This paper aims to determine the taste properties of 41 Makgeollis which are currently sold in the domestic market. To achieve this, we researchers attempted the correlational analysis of brain waves according to the sensual evaluation data and electroencephalo-graphic data.
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
