Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method
Author:
Affiliation:
1. Department of Food Science and Nutrition Dankook University Cheonan‐si 31166 Republic of Korea
2. Research Group of Food Processing Korea Food Research Institute Wanju‐gun 55365 Republic of Korea
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.649
Reference47 articles.
1. Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers
2. Identification of Senory Attributes That Drive the Likeability of Korean Rice Wines by American Panelists
3. Chemical and sensory characterization of Korean commercial rice wines (yakju);Lee SJ;Food Sci Biotechnol,2007
4. Fungi associated with the traditional starter cultures used for rice wine in Korea
5. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses
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