인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
피인용 0
초록·키워드
This study aimed to investigate the effects of dilution and sugar addition on the taste and aroma characteristics of premium Makgeolli. Samples were prepared as before dilution (HM1), after dilution (HM2), and after dilution with added sugar (HM3). Alcohol content, sugar content, and pH were measured, and the taste and aroma properties were quantitatively analyzed using an electronic tongue and an electronic nose system. As a result, dilution and sugar addition significantly affected the alcohol and sugar contents of Makgeolli, whereas no remarkable differences were observed in pH. According to the electronic tongue analysis, HM3 exhibited higher sweetness intensity, suggesting that sugar addition directly influenced the sensory properties of Makgeolli. The electronic nose analysis revealed that the undiluted sample (HM1) contained higher levels of alcohols, aldehydes, and esters, contributing to a stronger fermentative aroma, while methanol and methyl eugenol increased in HM3, enhancing floral notes. Overall, dilution weakened the aroma intensity, whereas sugar addition helped restore volatile compounds and maintain flavor balance. These findings demonstrate that dilution and sugar addition directly influence the flavor complexity of Makgeolli. Sugar addition may mitigate flavor degradation caused by dilution and improve the sensory harmony of the final product. This study provides fundamental insights for optimizing the quality of premium Makgeolli through controlled dilution and sugar addition processes.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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