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 language | English |
|---|---|
| Pages (from-to) | 317-323 |
| Number of pages | 7 |
| Journal | Food Chemistry |
| Volume | 151 |
| DOIs | |
| Publication status | Published - 2014 May 15 |
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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 journal › Article
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TY - JOUR
T1 - Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements
AU - Kang, Bo Sik
AU - Lee, Jang Eun
AU - Park, Hyun Jin
PY - 2014/5/15
Y1 - 2014/5/15
N2 - 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.
AB - 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.
KW - Electronic tongue
KW - Makgeolli
KW - Partial least squares regression
KW - Rice
KW - Sensory evaluation
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U2 - 10.1016/j.foodchem.2013.11.084
DO - 10.1016/j.foodchem.2013.11.084
M3 - Article
C2 - 24423539
AN - SCOPUS:84890106180
VL - 151
SP - 317
EP - 323
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -