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Yang Soo Byeon

As seen in: Wiley Online Library, MDPI
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Articles

Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions

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By Yang Soo Byeon, Mi-Ran Kim
| Wiley Online Library Verified
Sorted napping for the twelve wheat beer samples The holistic descriptors, including sensory, emotional and hedonic perceptions for the samples, were collected from the 44 subjects during the UFP procedure for SN. A total of 236 descriptors were mentioned. The attributes with similar meanings were merged into 107 attributes by three other native researchers, who speak Korean as their first language.
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Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

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By Yang Soo Byeon, Kwon Park, Y. Soo, S. Sook
| MDPI
Abstract : This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in physicochemical properties were found among the samples, especially in lipids, total nitrogen, acidity, and reducing sugar.
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Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju

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By Young-Seung Lee, Yang Soo Byeon, Hyung Hee Baek
| Wiley Online Library Verified
1 INTRODUCTION Cheongju is an old traditional Korean rice wine, with origin dating back to 1500 years ago (Chun et al., 2012). Cheongju is commonly brewed using only rice, water, and nuruk. The brewing method is similar to making makgeolli; however, cheongju has a distinctive transparency that stems from filtering after straining residues. Namely, cheongju is known for its clear appearance and aromatic scent (“cheong” means clear, and “ju” means liquor).
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