Abstract
To classify the compounds of Kokuto Shochu and other Shochu varieties, 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 21 volatile compounds between Kokuto Shochu and the others. Especially, 2,5-dimethylpyrazine and 2-Ethyl-5(6)-methylpyrazine were detected in Kokuto Shochu but not detected in the other Shochu varieties with some exceptions. These compounds were detected in Kokuto solution distilled; they were considered to originate from Kokuto. In a stepwise discriminant analysis procedure using 2,5-dimethylpyrazine, nerolidol, ethyl isobutyrate, ethyl undecanoate, β-phenethyl acetate, and β-phenethyl alcohol, they were classified in Kokuto shochu and the other shochu varieties.
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