Abstract
We examined how differences in the raw materials and the method for manufacturing influence the general components and general flavor compounds of 74 Honkaku-shochu (sweet potato- and brown sugar-). The concentrations in sweet potato-shochu of β-phenetyl alcohol, isoamyl acetate, and furfural were higher than for brown sugar-shochu. Also, concentrations of n-butyl alcohol and acetal in sweet potato-shochu were lower than in brown sugar-shochu. As for ultraviolet absorption and TBA values, the mean values of sweet potato-shochu made from yellow-koji were very low, being half the mean values of sweet potato-shochu. Mean values of concentrations of middle-chain fatty acid ethyles in products made from sweet potato-koji instead of rice-koji were 1.2 or 1.3 times higher than sweet potato-shochu mean values.
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