Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements

Bo Sik Kang, Jang Eun Lee, Hyun Jin Park

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

A commercial electronic tongue was used to discriminate Korean rice wines (makgeolli) brewed from nine cultivars of rice with different amino acid and fatty acid compositions. The E-tongue was applied to establish prediction models with sensory evaluation or LC-MS/MS by partial least squares regression (PLSR). All makgeollis were classified into three groups by principal components analysis, and the separation pattern was affected by rice qualities and yeast fermentation. Makgeolli taste changed from the complicated comprising sweetness, saltiness, and umami to the uncomplicated, such as bitterness and then, sourness, with a decrease of amino acids and fatty acids in the rice. The quantitative correlation between E-tongue and sensory scores or LC-MS/MS by PLSR demonstrated that E-tongue could well predict most of the sensory attributes with relatively acceptable r2, except for bitterness, but could not predict most of the chemical compounds responsible for taste attributes, except for ribose, lactate, succinate, and tryptophan.

Original languageEnglish
Pages (from-to)317-323
Number of pages7
JournalFood Chemistry
Volume151
DOIs
Publication statusPublished - 2014 May 15

Fingerprint

Electronic tongues
electronic tongue
Electronic Nose
rice wines
Wine
tongue
sensory evaluation
bitterness
Tongue
rice
prediction
least squares
Least-Squares Analysis
saltiness
sourness
umami
amino acids
Fatty Acids
ribose
chemical compounds

Keywords

  • Electronic tongue
  • Makgeolli
  • Partial least squares regression
  • Rice
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements. / Kang, Bo Sik; Lee, Jang Eun; Park, Hyun Jin.

In: Food Chemistry, Vol. 151, 15.05.2014, p. 317-323.

Research output: Contribution to journalArticle

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