Abstract
The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers’ overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.
Highlights
Yakju is a representative traditional Korean rice wine along with makgeolli
The present results indicated that the yakju samples were characterized mainly by their supplementary raw materials and alcohol content, which affect the overall odor and flavor of the samples
The result of the principal component analysis (PCA) showed that yakju samples were characterized mainly by their supplementary raw materials, which affect their overall odor and flavor
Summary
Yakju is made with rice as a starch source, water, and nuruk. Nuruk is a starter made from grains and it plays an important role in the flavor of yakju during fermentation because it contains various microorganisms, including fungi and wild types of yeast [1,2]. During fermentation, sugars, various organic acids, and numerous volatile compounds are produced, affecting the flavors of the yakju [3]. The sensory properties of yakju are affected by various factors, and they are influenced by the yeast strain [2] and by the fermentation process and the starch ingredients [4], and by the degree of milling of the rice used for the nuruk [5]. Supplementary ingredients, such as mulberry [6], Codonopsis
Sign-in/Register to view highlights & summary 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
