Analysis of Quality Characteristics of Cheongmyeongju according to Type of Nuruk and Flavor Characteristics Using Electronic Tongue and Electronic Nose

This study aimed to investigate the quality and flavor characteristics of Cheongmyeongju according to the type of Nuruk. Alcohol, sugar content, pH, and total acid of Cheongmyeongju prepared according to rice Nuruk, Hyangmijugok (rice+mungbean), and Mungbean Nuruk showed significant differences (p0.001). Only glucose was detected as a free sugar, and there was a significant difference (p0.001) depending on the Nuruk. Four types of organic acids were found in Rice Nuruk, and two types were found in Hyangmijugok (rice+mungbean) and Mungbean Nuruk, all of which showed significant differences (p0.001). Free amino acids showed significant differences (p0.001) depending on the type of Nuruk. The taste components through the electronic tongue showed differences in sourness, sweetness, saltiness, umami, and bitterness depending on the type of Nuruk. Fragrance components through the electronic nose were classified according to the rice and mung bean Nuruk raw materials based on the main component. In addition, volatile components were divided into eight retention times and peak areas. The results of analyzing the scent components expressed over time from 20 seconds to 90 seconds showed chocolate scent, caramelized sweet scent, sour scent, apple scent, aromatic scent, melon scent, and coconut scent. It was confirmed that the scent was sequentially expressed as sweet, sour, and later fruit and aromatic scents. It is believed that the research results can be used as data to secure the diversity of traditional liquor.