To identify characteristics of compounds of
Shochu made in the
Izu Islands, we analyzed 78 volatile compounds by head space solid phase micro extraction(SPME), and 6 volatile compounds by direct head space analysis. There was a significant difference in 44 volatile compounds of sweet potato
shochu between that in the
Izu Islands and in the
Honkaku Shochu Contest. In a stepwise discriminant analysis procedure, all of samples were rightly classified by 4 volatile compounds(1-octen-3-ol, ethyl butyrate, Ethyl enanthate, and vanillin). Estimating the accuracy of the discriminant analysis by cross validation, the ratios of appropriate classification were 100%. For barley
shochu in the
Izu Islands and in the
Honkaku Shochu Contest, there was a significant difference in 29 of 84 volatile compounds. A total of 67 of 68 samples were rightly classified by 4 volatile compounds(Nonanal, Ethyl acetate, Ethyl butyrate, and DMTS). When estimating the accuracy of the discriminant analysis, the ratios of appropriate classification were 98.5%. For blended
shochu of sweet potato
shochu and barley
shochu in the
Izu Islands, there was a significant difference in 42 volatile compounds between sweet potato
shochu, barley
shochu, and blended
shochu. In a stepwise discriminant analysis procedure, 30 of 33 samples were rightly classified by 8 volatile compounds(Citronellol, Ethyl isobutyrate, Ethyl caproate, Isoamyl caproate, Ethyl caprate, Ethyl cinnamate, Diethyl succinate and Guaiacol).
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