Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2023-05-23 DOI:10.1111/joss.12853
Yang Soo Byeon, JeongAe Heo, Han Sub Kwak, Hyung Hee Baek, Young-seung Lee, Sang Sook Kim
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Abstract

Cheongju is traditional fermented liquor consisting of the filtered moieties of rice wine. In this study, the sensory quality of cheongjus judged by beverage experts (e.g., sommeliers) were compared with its acceptability. Total 166 consumers evaluated the acceptability of the cheongju samples, and 10 sommeliers appraised the sensory quality. Descriptive analysis was conducted by 11 trained panelists, and the volatile compounds were identified by gas chromatography–mass spectrometry. Partial least square regression was performed to establish the association of the quality scores given by sommeliers (Y1) and the acceptability scores given by consumers (Y2) relative to the cheongju's sensory attributes or volatile compounds (Xs). The consumer acceptability was highly correlated with sweet notes and related volatile compounds, such as isoamyl alcohol. Conversely, sensory quality by sommeliers was highly correlated with sensory notes caused by alcoholic compounds. These results demonstrate how consumers' acceptance for cheongju may differ from a sommelier's quality appraisal.

Practical Applications

This study reported differentiations between sommeliers' appraisals and consumers' preferences for evaluating cheongju in terms of volatile compounds and descriptive sensory attributes. Key sensory attributes and volatile compounds were provided for each sommelier's appraisal and for consumers' preferences for cheongju. Overall, this study provides objective information on the discrepancies between sensory quality and hedonic notions of traditional liquor. Future studies should elaborate on the sommelier effect through tasking informed condition, as sommeliers' recommendations may affect customers' choices and satisfaction.

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饮料专家评估的感官质量是否符合消费者的可接受性?川剧研究
清酒是一种传统的发酵酒,由米酒过滤后的部分组成。在本研究中,由饮料专家(如侍酒师)判断的旗袍感官品质与其可接受性进行比较。166名消费者评价了清酒样品的可接受性,10名侍酒师评价了清酒的感官质量。描述性分析由11名训练有素的小组成员进行,挥发性化合物通过气相色谱-质谱法鉴定。采用偏最小二乘回归建立了侍酒师给出的质量分数(Y1)和消费者给出的可接受分数(Y2)与清酒感官属性或挥发性化合物(Xs)之间的关联。消费者的接受度与甜味和相关的挥发性化合物(如异戊醇)高度相关。相反,侍酒师的感官质量与酒精化合物引起的感官音符高度相关。这些结果表明,消费者对清酒的接受程度可能不同于侍酒师对清酒质量的评价。本研究报告了侍酒师的评价和消费者在评价清酒的挥发性化合物和描述性感官属性方面的偏好之间的差异。为每位侍酒师的评价和消费者对清酒的偏好提供了关键的感官属性和挥发性化合物。总体而言,本研究提供了传统白酒感官品质与享乐观念差异的客观信息。未来的研究应该通过任务告知条件来阐述侍酒师效应,因为侍酒师的推荐可能会影响顾客的选择和满意度。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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