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January 1, 2024JOURNAL OF THE BREWING SOCIETY OF JAPANOpen Access

Distillation Behavior of Aroma Compounds During Distillation of Sweetpotato Shochu

Tomoko SETOGUCHI

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Key Points

To explore how aroma compounds behave during the distillation of sweetpotato shochu.
Analysis of aroma compound distillation during the shochu production process.
Aroma compounds exhibit distinct behaviors during the distillation of sweetpotato shochu.

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Implication

This research demonstrates the distillation behavior of aroma compounds in sweetpotato shochu, suggesting an impact on flavor profile.

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Cite This Study

Tomoko SETOGUCHI (2024) studied this question.

synapsesocial.com/papers/69b4ad8d18185d8a39800f68 https://doi.org/10.6013/jbrewsocjapan.119.73

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