日本質量分析学会 第67回質量分析総合討論会

Abstract

Poster Presentations

Day 2, May 16(Thu.)  Room P (Multi-purpose Hall)

Evaluation of Scent Release of Sake Based on Container Shape

(1BioChromato, 2Hakutsuru)
oKenichi Yoshizawa1, Chikako Takei1, Kentaro Fujiwara2, Takahiro Akashi2

Sake is Japanese national liquor, many kinds of Sake are brewing and have many flavor notes such as fruits, flowers, herbs, and spices. Additionally, though Sake can be served in a variety of cups (e.g. Ochokos and wineglasses), and you can feel different scent of Sake depending on cups. The purpose of this work is to visualize the differences of intensity or quality of fragrance of Sake, depending on cups, and we conducted using an introducing device for volatile compounds combined with DART-MS. As a result, it was possible to objectively evaluate the sensual sensation of fragrance using analytical equipment and this analysis method was useful for studying which cups is suitable for Sake respectively.