Characterization of Korean Distilled Liquor, , Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis.

The volatile compounds and sensory profiles of 18 different types of distilled , chosen with regard to various raw materials and distillation methods (atmospheric vs. vacuum), were explored using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive analysis. General chemical properties such as pH, total acidity (TA), total soluble solids (°Brix), and lactic acid concentration were also determined.