In the alcoholic beverage industry, expressing “flavor” of sake in an easy‐to‐understand manner is one of the important issues. So far, we have been conducting equipment analyses using taste sensors and sensory evaluation when people actually drink sake in order to easily understand the “taste” of sake felt by the tongue. By combining them statistically, we have developed the “Sake Flavor Chart.” However, the map does not include data on the “scent” of sake. The scent of sake is composed of various ingredients such as banana and apple‐like scent called “Ginjo” scent, aged scent, and aldehyde odor, and is a very important factor in expressing the “flavor” of sake. The purpose of this study is to improve the accuracy of the existing sake taste map by comprehensively analyzing the “flavor” of sake using a taste sensor and GC‐MS. In this research, “Sake Flavor Chart” becomes a tool that can express not only the “taste” but also the “scent” of sake in an objective and easy‐to‐understand manner by approaching the flavor of sake from more diverse perspectives than before.

中文翻译：

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使用味觉传感器和气相色谱-质谱法可视化清酒的风味

在酒精饮料行业中，以易于理解的方式表达清酒的“风味”是重要的问题之一。到目前为止，我们已经在人们实际喝清酒时使用味觉传感器和感官评估进行设备分析，以便于容易理解舌头感觉到的清酒“味道”。通过对它们进行统计合并，我们开发了“清酒味图表”。但是，该地图不包含有关清酒“气味”的数据。酒的清香由多种成分组成，例如香蕉和苹果味（称为“ Ginjo”香气），陈年香气和醛味，是表达酒“香气”的重要因素。这项研究的目的是通过使用味道传感器和GC-MS全面分析清酒的“风味”来提高现有清酒味图的准确性。在这项研究中