Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori

Abstract

Honkaku shochu and Awamori are traditional Japanese spirits. The detection and thresholds of 16 compounds in these spirits were determined so as to understand the compounds contributing to the aroma characteristics of Honkaku shochu and Awamori. The odour activity values calculated using detection thresholds suggested that 14 compounds affect the quality of Honkaku shochu and Awamori. The odour activity values of β-damascenone and rose oxide were much higher in sweet potato shochu and these two compounds are considered to contribute to the characteristics of sweet potato shochu. Similarly, the odour activity value of 1-octen-3-ol was higher in Awamori than in the other categories, suggesting that 1-octen-3-ol produces the characteristic aroma of Awamori. In addition, the sensory attribute terms of 16 compounds are summarised. © 2019 The Institute of Brewing & Distilling