Occupations in wine industry in Japan can be categorized into several clusters. The standard and method of the tasting differ depending on each purpose of tasting. Even in the same cluster the methods and flavor terminology has not been standardized. However it is essential for the development of Japanese wine industries to share the evaluation of the odor among different wine clusters. Therefore, it is important to select flavor terminology by the person of each cluster and develop Japanese wine aroma wheel.

Whisky (brandy) making is divided into two processes, “matured whisky (brandy) making” and “design and blend of final products”. Design and blend of product content is done by blenders with outstanding tasting ability. The transparent whisky (brandy), just after distillation, are packed into barrels. The whisky (brandy) quality in barrels change to different personalities during aging and maturation for many years. Blenders participate from “matured whisky (brandy) making” to “design and blend of final products” including the continuous quality evaluation of the whisky (brandy) in barrels which change every moment during aging and maturation. Blender’s tasting method is different for each product category and each company. There is no worldwide common standard or method. The taste and smell are most difficult senses to be qualified. Blenders of each company use their own original “flavor wheel” as common words of taste and smell for tasting to be able to communicate well each other.

It is the most important problem to share tasting in a design and production of the taste of the food. Using Metabolomics, We connected an ingredient with flavor score and became the index of the tasting. We found a negative flavor precursor and a positive flavor precursor in the coffee green been.

Kagawa prefecture conducts sensory evaluation of quality, and supports quality improvement of olive oil. Classification of olive oils, other than Japan, is judged by sensory evaluation and chemical analysis according to the criteria of International Olive Council etc. As Japan’s quality standards differ from international standards ; Kagawa prefecture has established a quality labeling system based on international standards, conducts sensory evaluation and chemical analysis.

Sensory evaluation is performed by a panel test. Records the strength of the attributes on the profile sheet and analyze by statistics.

Kagawa prefecture trained tasters and founded an olive oil sensory evaluation panel in 2016.

We developed a very sensitive method to measure a highly volatile odorous compounds (HVOC) in Sen-cha by concentrating all compounds in headspace of vial with cold trap method. A wet Sen-cha was held in an airtight vial at 80°C for 1hr. The vaporized HVOCs were carried by nitrogen gas and were trapped in small quantities of quartz wool present in a PTFE tube, cooled by liquid argon. The trapped HVOCs were vaporized by heating to 180°C for 1.5min and measured by GC-MS. The sensory evaluation of each compound of the GC-MS peak was determined by GC-O.

Eight HVOCs were identified in this study. Among them, dimethyl sulfide, having a toasted-laver-like odor; cis-3-hexen-1-ol, having a green-tea-like odor; and linalool, having a flower-like odor were distinctly sensed, but the odors of dimethyl disulfide, 1-penten-3-ol, dimethyl trisulfide, 1-octen-3-ol, and 2,6,6-trimethyl-2-cyclohexene-1-carboxaldehyde were weak.