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Kwang-Jin Shin and Seung-Joo Lee*Department of Culinary and Food Service Management, Sejong UniversityAbstract In this study, volatile compounds in nine commercial Japanese distilled liquors (Shochu) were isolated byheadspace solid-phase microexrraction (SPME) and analyzed by gas chromatography (GC) and GC-mass spectrometry(MS). A total of 76 volatile components, including 48 esters, 13 alcohols, and 15 miscellaneous components, wereidentified. Esters and alcohols constituted the largest groups of quantified volatiles. Differences in volatile componentsamong the distilled liquors and possible sample grouping were examined by applying principal component analyses to theGC-MS data sets. The first and second principal components explained 77.92% of the total variation across the samples.The samples using barley koji showed higher overall concentrations of total volatile components. Additionally, the principalcomponent analysis did not reveal any sample grouping based on the raw material used.Keywords: Japanese distilled liquors, volatile components, headspace solid-phase microextraction, gas chromatography-massspectrometry

Volatile Component Analysis of Commercial Japanese Distilled Liquors (Shochu) by Headspace Solid-Phase Microextraction