Sensory attributes and classification of odor compounds in barley-<i>shochu</i>

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  • 大麦焼酎に含まれる香気成分の官能特性とその分類について
  • オオムギ ショウチュウ ニ フクマレル コウキ セイブン ノ カンノウ トクセイ ト ソノ ブンルイ ニ ツイテ

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We aimed to establish sensory attribute terms and reference standards for barley-shochu while examining odor compounds exerting influence upon the sensory attributes of barley-shochu. We also examined the classification of the sensory attributes of major odor compounds contained in barley-shochu. The thresholds and sensory attributes of 22 compounds in 25% (v/v) ethanol solution and barley-shochu were determined, and those compounds were categorized into seven groups by a clustering analysis using the degree of odor similarity. Moreover, it was found that 4-VG, furfural, diacetyl, β-phenethyl acetate, acetaldehyde, isoamyl acetate, ethyl caprate, ethyl acetate, isoamyl alcohol and DMTS could serve as reference standards for the sensory analysis of barley-shochu from the result of odor unit values and the clustering analysis.

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