Understanding consumer preferences for rice wines using sensory data.

摘要

Ten Korean rice wines were subjected to sensory analyses and consumer preference testing (104 consumers; aged 26-49 yr) and correlations between sensory properties and consumer preference determined using preference mapping techniques. Principal component analysis of sensory data showed that wines could be classified into 2 groups comprising those with intense fruit related attributes (described as ripe fruit, sweet grain and fruit flavour) and those described as yeasty, astringent and bitter. 3 distinct groups of consumers were identified by cluster analysis. Cluster 1 comprised those that preferred wines that were sweet and had medicinal herb or fruit aroma (43% of consumers); cluster 2 comprised consumers with a preference for intense fruit-related characteristics and cluster 3 preferred samples with an intense medicinal herb aroma (28 and 29% of consumers, respectively). Strong astringency and bitterness were considered as negative by all consumers.