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Identification of Senory Attributes That Drive the Likeability of Korean Rice Wines by American Panelists

  • Published:2015-01 Issue:1 Volume:80 Page:S161-S170
  • ISSN:0022-1147
  • Container-title:Journal of Food Science
  • language:en
  • Short-container-title:Journal of Food Science

Author:

Kwak Han Sub12,Ahn Byung-Hak3,Kim Hye-Ryun3,Lee Soo-Yeun1

Affiliation:

1. Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; Urbana IL 61801 U.S.A

2. Dept. of Food Science and Nutrition; Dankook Univ; Yongin 448-701 Korea

3. Traditional Alcoholic Beverage Research Team; Korea Food Research Inst; Seongnam 463-746 Korea

Publisher

Wiley

Subject

Food Science

Reference26 articles.

1. GC-MS analysis and PLD-DA validation of the trimethyl silyl-derivatization techniques;Azizan;American J Appl Sci,2012

2. Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines;Blackman;Food Qual Pref,2010

3. Consumer acceptance of ginseng food products;Chung;J Food Sci,2011

4. Sensory properties and aroma compounds of sweet Fiano wine;Genovese;Food Chem,2007

5. Isolation and identification of the fungi from nuruk;Jo;J Korean Soc Food Sci Nutr,1997

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