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 spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers’ overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.

中文翻译：

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影响大米消费者整体接受程度的韩国米酒的主要感官属性和挥发性化合物。

研究了影响消费者接受米酒的感官特性和挥发性化合物。共有80位消费者评估了12份yakju样品，并由11位训练有素的小组成员进行了描述性分析。还进行了溶剂辅助的风味蒸发-气相色谱-质谱分析，揭示了ak药样品中的120种挥发性化合物。感官属性（ñ= 31），除了外观属性用于主成分分析（PCA）。结果，在PC1的正面放置了水果气味（苹果，山楂，香米和菠萝气味）和花气味（菊花，松树和薄荷气味），而柿子醋气味，苦味，酒精味，ing和涂层口感位于PC1的负极。该yakju样品主要特点是其酒精含量和补充的成分。感觉描述符（n = 31；除外观属性和p > 0.05外）和挥发性化合物（n = 30；p选择大于0.5的相关系数并具有整体可接受性）进行多因素分析（MFA）。MFA相关图显示丙酸乙酯，-2-羟基-2-甲基丁酸乙酯，2-糠酸甲酯，γ-丁内酯，4-乙氧基羰基-γ-丁内酯，山楂味，苹果味，葡萄味和甜味为正与年轻消费者的整体接受度相关。另外，在1,3-丁二醇，2,3-丁二醇和1,1-二乙氧基-3-甲基丁烷中发现与总体接受度呈负相关。