국내 시판 청주의 관능적 특성 및 소비자 기호도

• Published in: 동아시아식생활학회지 Vol. 28; no. 2; pp. 145 - 155
• Main Authors: 이수현(Soo Hyun Lee), 류인수(In Soo Ryoo), 윤혜현(Hye Hyun Yoon)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.04.2018
• Subjects: 생활과학; sensory characteristics; Cheongju; consumer acceptance
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2018.4.28.2.145

This study was conducted to analyze the sensory profiles of commercial Cheongju using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics on consumer acceptance for Cheongju. Quantitative descriptive analysis and a consumer acceptance test were conducted using eight commercial Cheongju. For the quantitative descriptive analysis, nine trained panelists generated and evaluated 29 sensory attributes and there were significant differences among the Cheongju samples. Based on the principal component analysis of the descriptive data, the first component accounted for 40.65% of the total variance among the samples with high intensities for ‘fruit flavor’, ‘lactic flavor’, ‘sweet’, ‘umami’, and ‘balance’, whereas the second component accounted for 36.03% of the total variance with ‘alcohol odor’, ‘baegju odor’, ‘bitter’, ‘old wine flavor’, and ‘pungent’. Based on 125 Cheongju consumers and PLSR (partial least squares regression), ‘sweet’, ‘sour’, ‘umami’, ‘fruit flavor’, ‘sweet aftertaste’, and ‘balance’ appear to have a positive effect on overall acceptance of Cheongju. KCI Citation Count: 7