The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

• 곽한섭(한국식품연구원 감각인지연구단) | Han Sub Kwak
• 김인용(단국대학교 식품영양학과, 단국대학교 천연물식의약소재산업화연구센터) | Inyong Kim
• 윤무원(단국대학교 식품영양학과) | Maoyuan Yin
• 이윤범(아리랑주조(주)) | Yunbum Lee
• 김미정(한국식품연구원 감각인지연구단) | Mi Jeong Kim
• 이영승(단국대학교 식품영양학과, 단국대학교 천연물식의약소재산업화연구센터) | Youngseung Lee
• 김미숙(단국대학교 식품영양학과, 단국대학교 천연물식의약소재산업화연구센터) | Misook Kim
• 정윤화(단국대학교 식품영양학과, 단국대학교 천연물식의약소재산업화연구센터) | Yoonhwa Jeong Corresponding author