The relationship between aroma compounds and flavor terminology is an important step in establishing a sensory evaluation system. The detection and recognition thresholds of 16 compounds were determined to identify the compounds contributing to the aroma characteristics of Honkaku shochu and Awamori, both traditional Japanese spirits. The odor activity values calculated using detection thresholds suggested that 13 compounds affect the quality of Honkaku shochu and Awamori. Further, the sensory attribute terms of these compounds are summarized. Thirty-two compounds were selected as candidates for reference standards from among 55 compounds(threshold determined) based on their contribution to the quality and characteristics in Honkaku shochu and Awamori. The result of classifications of the candidates of the reference standard suggested that these compounds were divided into 8 groups according to their aroma characteristics. These findings help to establish reference standards, terminology, and a flavor wheel for the evaluation of Honkaku shochu and Awamori.
As one feature of the sake production year based on the sake rice analyses, the digestibility Brix shows a high positive correlation with the glucose and a negative correlation with the items/factors related to the fermentation process, alcohol, sake meter values etc. As a result, it was indicated that the glucose content showed a positive correlation(p=10%) with the overall evaluation. In a factor analysis, factor 1 -- solubility of the raw material rice, with respect to the fermentation, high digestible Brix and glucose, contribute to the evaluation were good ; factor 2 -- i-AmOH, al-added amount, low acidity, were interpreted as density and cleanliness. This result could lend credence to the report by Sato et al. who proposed the basic structure of the taste of sake. In the sake group with minimal fragrance defects, we analyzed the effect of the sake components on the overall evaluation for each exhibition year. Et-Cap, glucose, sake degree, amino acid degree, and i-AmOAc were selected as the items/factors with a great contribution. However, it was suggested that changes in the panel's examination criteria affected the contribution rate of Et-Cap and glucose to the overall evaluation.