Development of the two kinds of new Imo-shochu by the use of the dry sweet potato of the local specialty product and those flavor characteristic evaluations

Abstract

It is a distinctive product of Shima, an area in Mie prefecture. In this study, we tried manufacturing the imo-shochu (sweet potato spirit) from kinko-imo (SG) for the purpose of finding useful alternatives. Simultaneously, we tried manufacturing another kind of imo-shochu (SR) which utilizes the skincambium part discarded in the manufacturing process. The flavor properties of SG and SR were confirmed by comparing the flavor compounds by subjecting the three existing products to the use of gas chromatography mass spectrometer (GC/MS) and by factor analysis of the quantitative value of these compounds. Furthermore, those characteristics could be reconfirmed by the sensory evaluation. Thereby concluding, that each of the two imo-shochu are distinct in their prospective flavors.