Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

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 spect...

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Detalles Bibliográficos
Autores principales: Heo, JeongAe, Kwak, Han Sub, Kim, Miran, Kim, Jae-Ho, Baek, Hyung Hee, Shin, Hyukjin, Lee, Young-seung, Lee, Sanghyeok, Kim, Sang Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353550/
https://www.ncbi.nlm.nih.gov/pubmed/32498353
http://dx.doi.org/10.3390/foods9060722

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353550/
https://www.ncbi.nlm.nih.gov/pubmed/32498353
http://dx.doi.org/10.3390/foods9060722

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