The sensory profiling of sake is very important for research and product analysis. However a systematic flavor terminology for sake has not been defined yet. Objective reference standards are a prerequisite for improved sensory profiling. Thus, we selected 20 compounds as potential reference standards for sake aroma characteristics. In these studies reported here, a panel from our institute determined detection and recognition thresholds for 10 compounds -- ethyl acetate, isoamyl acetate, ethyl hexanoate, isoamyl alcohol, 2-phenylethanol, acetic acid, butyric acid, isovaleric acid, hexanoic acid and octanoic acid -- dissolved in sake using a forced - choice ascending concentration series method of limits (ASTM, E 679-91). Recognition thresholds of 90% were calculated for evaluation of the perception of reference compounds.
In comparison with beer, detection threshold values of isoamyl acetate, 2-phenylethanol, isovaleral dehyde, methyl sulfide, 2, 4, 6-trichioroanisole, acetic acid, hexanoic acid and octanoic acid were lower than beer's. Threshold values of the rest 10 of the compounds (except sotolon, furfural) were not different from beer's.