Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue
2016
Kim, J.S., Seoul Women's University, Seoul, Republic of Korea | Jung, H.Y., Seoul Women's University, Seoul, Republic of Korea | Park, E.Y., Korea Christian University, Seoul, Republic of Korea | Noh, B.S., Seoul Women's University, Seoul, Republic of Korea
The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the 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.
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