2003 Volume 50 Issue 2 Pages 90-95
The changes in aroma of Awamori during storage after distillation were investigated using sensory evaluation, and chemical and sensory analyses. Three Awamori samples, just after distillation (S0), and then stored for one month (S1) and two months (S2) in Kame (porous earthenware pots), respectively were used. The significant difference (p<0.01) between S0 and S2 samples was revealed in duo-trio test. Accordingly to chemical analysis by GC and GC-MS, 82 volatile compounds were detected in S0 sample but these contents almost decreased during storage. On the other hand, 27 volatile compounds in S0 sample had high flavor dilution (FD) factor (>104) in aroma extract dilution analysis, but the FD factors of 24 volatile compounds also decreased during storage. The results obtained suggest the changes in aroma of Awamori during storage after distillation are different from the ones of Awamori kuusu by aging.
