foods Article Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju)Affecting Overall Acceptance by Young Consumers JeongAe Heo 1, Han Sub Kwak 2, Miran Kim 2, Jae-Ho Kim 3, Hyung Hee Baek 4, Hyukjin Shin 4, Young-seung Lee 5 , Sanghyeok Lee 5 and Sang Sook Kim 2,* 1 Technical Assistance Center, Korea Food Research Institute, Wanju-gun 55365, Korea;
[email protected] 2 Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Korea;
[email protected] (H.S.K.);
[email protected] (M.K.) 3 Planning Division, Korea Food Research Institute, Wanju-gun 55365, Korea;
[email protected] 4 Department of Food Engineering, Dankook University, Cheonan 31116, Korea;
[email protected] (H.H.B.);
[email protected] (H.S.) 5 Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea;
[email protected] (Y.-s.L.);
[email protected] (S.L.) * Correspondence:
[email protected]; Tel.: +82-63-219-9042 Received: 11 May 2020; Accepted: 29 May 2020; Published: 2 June 2020 Abstract: 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.