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.
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.
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.
The each flavor of liquor was reproduced by Isoamyl alcohol, β-phenethyl alcohol, ethyl caprylate, β-damascenone, vanillin, and isovaleric acid.
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