Evaluation of Sake by an Odor Sensor

摘要

The qualities of Japanese sake were analyzed by an odor sensor. Analysis of flavor volatiles in the 15/100 ethanol solution by the odor sen- Sor indicated that substances such as isoamyl acetate, ethyl caproate, and Isoamyl alcohol can be discriminated. When 35 samples of Japanese sake Were analyzed with the odor sensor, the results correlated with those of An expert panel with a coefficient of 0.56. The above results suggest that Classification of the quality of Japanese sake is possible using an odor Sensor in lace of a human panel.