Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Analysis of the Physicochemical Characteristics and Sensory Properties in Makgeolli

시판 생막걸리의 이화학 성분과 관능적 특성 분석

  • Kim, Jae-Woon (Woorisool Co., Ltd., Quality assurance) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Science, RDA)
  • 김재운 (우리술 품질보증팀) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 최한석 (국립농업과학원 발효식품과) ;
  • 김찬우 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과)
  • Received : 2017.07.05
  • Accepted : 2017.09.06
  • Published : 2017.10.31
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Abstract

This study analyzed the physicochemical characteristics and sensory properties of makgeolli. Fifteen samples of 4 award winning makgeolli and 11 samples of non-award winning makgeolli in a Korea liquors contest were examined. Physicochemical analysis revealed a significant differences in the alcohol content, reducing sugar concentration, color difference, and volatile compounds between the award winning and non-award winning makgeolli (p<0.05). The award winning makgeolli was related to the high contents of alcohol and reducing sugar, bright color, and low contents of ethyl myristate. A total of 24 terms (appearance 2, odor 10, flavor and taste 8, and texture 4) were expressed in terms of makgeolli. Regarding the sensory property, the sweet, raspberry, pear, and yogurt smell were positively related to the award winning makgeolli. In addition, nuruk, savory smell, and savory flavor were positively related to the non-award winning makgeolli. A study of association between the volatile compounds and odor attribute revealed ethyl lactate to have a positive correlation with the raspberry smell (r=0.840) and pear smell (r=0.723) in the award winning makgeolli (p<0.01). The characteristics of makgeolli preferred by consumers are strongly related to the sweet taste and smell, bright color, and fruit flavor.

본 연구에서 시판 생막걸리의 이화학 성분과 관능적 특성을 살펴보고, 특히 휘발성 성분과 향미 묘사용어와의 상관관계를 분석하였다. 이화학 성분은 우리술 품평회에서 입상한 생막걸리의 알코올, 환원당 함량이 유의적으로 높게 나타났고, 색도가 낮게 나타났다(p<0.05). 또한 휘발성 성분에서 입상한 생막걸리의 ethyl myristate의 함량이 2.4배 낮게 나타났다(p<0.05). 전체 15종 생막걸리의 묘사용어는 총 24개(외관2개, 향 10개, 맛 8개, 질감 4개)의 용어가 개발되었다. 입상주의 관능적 특성은 단내, 배향, 요구르트향, 알코올향, 알코올 향미, 탄산감이 주로 발현되었으며, 구수한 향/향미, 누룩향은 적게 나타났다. 생막걸리에 함유된 휘발성 성분과 묘사 용어 중 향에 관한 항목과의 상관분석 결과, ethyl lactate가 복분자향(r=0.840), 배향(r=0.723)과 높은 양의 상관관계를 보였다(p<0.01). 본 연구에서 도출된 소비자들이 선호하는 이화학 특성과 관능적 특성(단내, 복분자향, 배향, 요구르트향 등)이 생막걸리의 품질특성에 잘 반영된다면 막걸리의 소비 활성화에 기여할 것으로 사료된다.

Keywords

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