Abstract
The recognition of 5 kinds of sake were tested by 3 groups of panels: 12 young females without tasting experience, 23 young males with some experience and 12 male tasting experts, with mean ages of 20.1, 26.4 and 41.8 years, respectively.Factor loadings and scores for the Principul Component Analysis revealed that the changes in flavor and taste through aging of sake contributed greatly to evaluation of kinds of sake by all groups.On the Weight Coefficient Analysis of a neural newtork, the group difference was largest between young females and experts in their evaluation of sake characteristics. The retention of sensory impression varied by age and tasting experience of the taster. While there was little learning effects, memory of sensory impressions seemed to be retained for a few hours.
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