There are many adjectives to express the taste of Korean Makgeollis. In the paper, firstly
those adjectives are used to categorize the Makgeollis based on rough tolerant relation as the
same way as document clustering and secondly, Makgeollis which are for domestic marketing
were selected and classified according to physicochemical, microbiological analysis and
sensual evaluation. We researchers had a lot of difficulties in determining the taste properties
of Makgeollis which seem to reflect each regional character. The reason could be that most of
Makgeollis are produced through the standardization of taste under a mass production.This
paper aims to determine the taste properties of Makgeollis which are currently sold in the
domestic market. To achieve this, we researchers attempted the correlational analysis of
brain waves according to the sensual evaluation