Sensory Characteristics of Premium Makgeolli with Dilution and Sugar Addition: Focused on Electronic Tongue and Electronic Nose Analyses

This study aimed to investigate the effects of dilution and sugar addition on the taste and aroma characteristics of premium Makgeolli. Samples were prepared as before dilution (HM1), after dilution (HM2), and after dilution with added sugar (HM3). Alcohol content, sugar content, and pH were measured, and the taste and aroma properties were quantitatively analyzed using an electronic tongue and an electronic nose system. As a result, dilution and sugar addition significantly affected the alcohol and sugar contents of Makgeolli, whereas no remarkable differences were observed in pH. According to the electronic tongue analysis, HM3 exhibited higher sweetness intensity, suggesting that sugar addition directly influenced the sensory properties of Makgeolli. The electronic nose analysis revealed that the undiluted sample (HM1) contained higher levels of alcohols, aldehydes, and esters, contributing to a stronger fermentative aroma, while methanol and methyl eugenol increased in HM3, enhancing floral notes. Overall, dilution weakened the aroma intensity, whereas sugar addition helped restore volatile compounds and maintain flavor balance. These findings demonstrate that dilution and sugar addition directly influence the flavor complexity of Makgeolli. Sugar addition may mitigate flavor degradation caused by dilution and improve the sensory harmony of the final product. This study provides fundamental insights for optimizing the quality of premium Makgeolli through controlled dilution and sugar addition processes.