Substances contributing to the flavor of sweet potato shochu, awamori, brandy, and whisky

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  • 芋焼酎，泡盛，ブランデー，ウイスキーの香りに寄与する成分の解析

Abstract

<p>Odorous substances from sweet potato shochu, awamori, brandy, and whisky were extracted with ethyl acetate. The concentrated ethyl acetate solution was fractionated using gel-permeation chromatography, and each fraction was analyzed using GC-MS full scan mode to identify the odorous substances. The results showed that the four aforementioned liquors contain nearly the same odorous substances. Furthermore, the odorous substances were quantified using GC-MS selected ion monitoring mode. Isoamyl alcohol, β-phenethyl alcohol, ethyl caprylate, β-damascenone, vanillin, and isovaleric acid were found to be the primary odorous substances in the four liquors. </p><p>The flavor intensity was calculated by dividing with its threshold value. The flavor intensity of each substance was used to evaluate the flavor contribution for each liquor. </p><p>Isoamyl alcohol contributed strongly to the odor of sweet potato shochu, awamori, and brandy; β-phenethyl alcohol to the flavor of sweet potato shochu and awamori; ethyl caprylate to the flavor of all four liquors; β-damascenone to the flavor of Brandy; vanillin to the flavor of awamori, brandy， and whisky; isovaleric acid to the odor of sweet potato shochu, awamori, and brandy. </p><p>The each flavor of liquor was reproduced by Isoamyl alcohol, β-phenethyl alcohol, ethyl caprylate, β-damascenone, vanillin, and isovaleric acid.</p>

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