Abstract
Kinko-imo is a dried sweet potato belonging to the orange sweet potato family with an old origin. It is a distinctive product of Shima, an area in Mie prefecture. In this study, we tried manufacturing the imo-shochu (sweet potato spirit) from kinko-imo (SG) for the purpose of finding useful alternatives. Simultaneously, we tried manufacturing another kind of imo-shochu (SR) which utilizes the skin-cambium part discarded in the manufacturing process. The flavor properties of SG and SR were confirmed by comparing the flavor compounds by subjecting the three existing products to the use of gas chromatography mass spectrometer (GC/MS) and by factor analysis of the quantitative value of these compounds. Furthermore, those characteristics could be reconfirmed by the sensory evaluation. Thereby concluding, that each of the two imo-shochu are distinct in their prospective flavors.
