Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements

•E-tongue discriminated makgeollis into three groups based on the amino acid content of the rice.•Sweetness, saltiness, and umami were initially detected, followed by bitterness, then sourness.•E-tongue predicted most of the sensory attributes other than bitterness with relatively good r2. A commerc...

Ausführliche Beschreibung