Sensory analysis of food is based on the five senses—taste, smell, touch, sight, and hearing. In recent years, there has been a growing need to supplement sensory analysis, which depends on the subjective sensations of assessors, with instrumental analysis used to search for components that affect flavors and to visualize differences in tastes. However, searching for components that contribute to flavors is not easy and the process flow is not well established. Identifying a flavor index based on something ambiguous, other than with the five tastes, is even more difficult.
This report describes the attempt to search for components that contribute to the ambiguous characteristic in sake of “fukurami”, which is the sensation of flavor expanding in the mouth, in an effort to establish a process flow for scientifically indicating flavor characteristics and differences in food development. Using partial least squares-discriminant analysis (PLS-DA), specific sugars, organic acids, and aroma components that differed depending on the presence of fukurami were identified.
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