[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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To classify the compounds of tequila, we analyzed 79 volatile compounds by head space solid phase micro extraction (SPME), and 6 volatile compounds by direct head space analysis. In a stepwise discriminant analysis, blanco and reposado were rightly classified by 10 volatile compounds (whisky-lactone, isobutyl caproate, propyl caprate, citronellol, ethyl isovalerate, vanillin, ethyl undecanoate, ethyl oleate, ethyl isobutyrate and diethyl succinate). When estimating the accuracy of the discriminant analysis by cross validation, the ratio of an appropriate classification was 95%. In the case of reposado and añejo, all of 36 samples were rightly classified by 8 volatile compounds (isobutyl caprylate, phenylacetaldehyde, 2-pentylfuran, cedrol, acetaldehyde, furfural, 2-Ethyl-5(6)-methylpyrazine and β-phenethyl alcohol). When estimating the accuracy of the discriminant analysis, the ratio of an appropriate classification was 89%. In the case of blanco and añejo, 41 of 42 samples were rightly classified by 4 volatile compounds (whisky-lactone, ethyl benzoate, ethyl caprylate and phenylacetaldehyde). When estimating the accuracy of the discriminant analysis, the ratio of an appropriate classification was 95%.
In rum, kokuto shochu, and tequila, there was a significant difference in 34 volatile compounds (α-terpineol, 5-methyl-2-furaldehyde, dodecanol, ethyl benzoate, isoamyl caprate and the other 29 volatile compounds). In rum and tequila, almost all samples were rightly classified by 5 volatile compounds (α-terpineol, 5-methyl-2-furaldehyde, dodecanol, ethyl benzoate and isoamyl caprate). When estimating the accuracy of it, 111 of 114 samples were classified. When estimating the accuracy of the discriminant analysis, the ratio of an appropriate classification was 97%.

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