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In this study, we examined the sensory attributes of furfural exerting effects upon quality and correlation between the ingredient analysis value in barley -shochu mash and furfural in barley-shochu distillation. Results showed the sensory attribute of furfural was recognized as "sweet" and "smoky". The detection and recognition threshold of furfural were respectively 8.3 mg/1 and 21.0 mg/1 in barley-shochu. Moreover, it was suggested that furfural was formed from xylose in barley-shochu making.

Sensory attributes of furfural formed in barley-shochu making and its formation factors