Classification of Barley Shochu Samples Produced Using Submerged Culture and Solid‐state Culture of Koji Mold by Solid‐phase Microextraction and Gas Chromatography‐Mass Spectrometry

An easy and fast method of analyzing volatile components contained in shochu, by headspace solid‐phase microextraction and gas chromatography‐mass spectrometry, was established to determine the difference in the content of the various components of barley shochu produced using a submerged culture of koji mold (submerged‐culture shochu) and a solid‐state culture of koji mold (solid‐culture shochu). The contents of the volatile components between the two types of shochu were compared. The results of the comparison revealed that the content of ethyl lactate, ethyl benzoate, 3‐methyl‐1‐pentanol, diethyl succinate, citronellol, and 2‐phenethyl acetate differed between the submerged‐culture and the solid‐culture shochu samples. In addition, the classification of barley shochu samples, including those on the market, into submerged‐culture shochu and solid‐culture shochu, was carried out by multivariate analysis using the quantitative values of the above‐mentioned six compounds, and distinct discrimination was found possible.