Flavor characteristics of alcohols from woods

Abstract

The essential oil components derived from wood possess several functional properties and are used in various products in daily life. This study aimed to elucidate the flavor characteristics of a newly developed wood-derived alcoholic beverage using human sensory evaluation. The Check-All-That-Apply method was used to assess the sensory profiles of alcohols produced from five wood species: Japanese cedar, Japanese white birch, Japanese oak, Kuromoji, and Japanese mountain cherry. Consumer panel surveys identified key flavor characteristics associated with each species. Japanese cedar was characterized by a “woody aroma” and “bitterness/pungency.” Japanese white birch exhibited a “grassy or fruity aroma” and “sweetness.” Japanese oak was characterized by a “barrel-aged aroma” and a “heavy taste,” whereas Kuromoji was characterized by a “floral/fruity aroma” and “bitterness/pungency.” The survey results also revealed significant differences in flavor harmony and overall preference across the wood species. Although challenges remain including the optimization of evaluation terminology and the correlation of sensory findings with chemical analysis the study suggests that sensory evaluation is a viable approach for characterizing the distinctive flavors of wood-derived alcohols. Further data collection is required to enhance the appeal and utilization of forest resources.