Effects of Addition of Flavor Components in Sake on Sake Flavor and Taste

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Abstract
Effects of addition of the main flavor components and their related substances on flavor and taste of the model sake were investigated by using the profile method.In brewing model sake, a relationship that the higher ethanol concentration it contained, the greater masking effect it gave was observed.Many added comounds such as isoamyl acetate, ethyl caproate, higher alcohols and sotolon strengthened flavor of the model sake, and increased such flavors as fruity, estery, raochu-like, sherry-like and toasty smells. Contrary, ethyl palmitate decreased top note.Many added compounds showed changes in taste of the added sake as well as in flavor. Isoamyl acetate increased sweet taste appearently, and phenethyl acetate increased sour taste.Addition of 2 comounds effective on flavor and taste of sake showed complex effects on flavor and taste of the model sake.

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