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<p><i>Andong Soju</i>, a traditional Korean distilled spirit, exhibits substantial sensory variation across production methods, yet lacks a standardized analytical framework for quality assessment. This study establishes an objective methodology for sensory profiling by defining quantitative taste and aroma benchmarks through advanced instrumental analyses. Twelve representative samples were evaluated using an Electronic Tongue (E-Tongue) for fundamental taste parameters and gas chromatography (GC) for volatile compound profiling. Principal Component Analysis (PCA) was applied to the integrated datasets to identify discriminative features. The analysis revealed two distinct clusters, primarily distinguished by umami and sourness, with saltiness showing a strong inverse correlation with ethanol concentration. Diluted alcohol controls displayed saltiness comparable to lower-grade products, confirming E-Tongue saltiness as a reliable quality indicator. PCA of E-Tongue data alone separated alcohol-dominant from complex flavor profiles, while integration with GC data achieved complete discrimination between diluted controls and premium atmospherically distilled varieties. This work presents the first systematic analytical framework for <i>Andong Soju</i> quality classification, offering robust, objective benchmarks that merge traditional distillation heritage with modern analytical chemistry, and delivering a high-precision tool for quality control and product differentiation.</p>

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Multivariate flavor characterization using E-Tongue and gas chromatography for the traditional Korean spirit, Andong Soju

  • 期刊论文

  • 发表日期：

    2025年11月25日

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  • Chang-Hwan Oh,
  • Chi-Woo Lee

摘要

Andong Soju, a traditional Korean distilled spirit, exhibits substantial sensory variation across production methods, yet lacks a standardized analytical framework for quality assessment. This study establishes an objective methodology for sensory profiling by defining quantitative taste and aroma benchmarks through advanced instrumental analyses. Twelve representative samples were evaluated using an Electronic Tongue (E-Tongue) for fundamental taste parameters and gas chromatography (GC) for volatile compound profiling. Principal Component Analysis (PCA) was applied to the integrated datasets to identify discriminative features. The analysis revealed two distinct clusters, primarily distinguished by umami and sourness, with saltiness showing a strong inverse correlation with ethanol concentration. Diluted alcohol controls displayed saltiness comparable to lower-grade products, confirming E-Tongue saltiness as a reliable quality indicator. PCA of E-Tongue data alone separated alcohol-dominant from complex flavor profiles, while integration with GC data achieved complete discrimination between diluted controls and premium atmospherically distilled varieties. This work presents the first systematic analytical framework for Andong Soju quality classification, offering robust, objective benchmarks that merge traditional distillation heritage with modern analytical chemistry, and delivering a high-precision tool for quality control and product differentiation.