Mugi Shochu Taste Analysis Using a Taste Sensor

Mugi Shochu Taste Analysis

Using a Taste Sensor

A commercial barley shochu (mugi shochu) was supplemented with UMO concentrated solution, and the following taste analysis test was conducted.

● Test Samples

• Sample 1: Mugi shochu (no UMO added)

• Sample 2: Mugi shochu with UMO concentrated solution added

Notes:

• Ingredients of mugi shochu: barley and barley malt. Alcohol content: 25%.

• UMO concentrated solution was added at 30 drops (~0.8 mL).

● Test Method

Samples were placed in measurement containers and left to settle before measurement.

● Measuring Equipment

Taste sensor SA402B (Intelligent Sensor Technology Inc.)

● Test Results

Using Sample 1 (no UMO) as the reference, the results for Sample 2 (with UMO) were as follows:

• Umami/Body:No noticeable difference in numerical values.

• Saltiness & Umami:Saltiness and umami increased with UMO addition.

  • Saltiness: Sample difference = 2.0

  • Umami: Sample difference = 4.0

  • → Adding UMO slightly enhances both saltiness and umami.

  Note: According to reference data compiled by the taste sensor developer from testing various shochu across Japan, award-winning shochu at the Kumamoto National Tax Agency’s liquor appraisal tends to suppress acidity and be rich in umami, which aligns with the effect of UMO.

• Bitterness/Off-flavors:Bitterness and off-flavors increased significantly with UMO addition.

  • Sample difference = 10.0

  • → This indicates that the initial taste perceived immediately upon tasting (“front taste”) is stronger in UMO-supplemented shochu.

  Explanation:

  • “Front taste” refers to flavors perceived immediately upon entry into the mouth.

  • “Aftertaste” refers to flavors that linger in the mouth after swallowing.

  • Foods that leave a long-lasting aftertaste are generally less desirable.

  • Therefore, the UMO-supplemented shochu has a stronger initial taste without implying unpleasant lingering flavor.

• Acidity, Astringency, Stimuli, Bitter, Astringent taste:Values were below detectable limits and are not reported.

Supplementary Note:

• A sample difference smaller than 0.5 is generally considered not perceptible to humans.

• At 0.5 difference, taste-sensitive individuals may notice a difference, but not all people will.

Note: This paper is translated from the following URL. The content is provided for reference on the scientific research of the raw material only. Whether APA raw materials are used or not, we hope this research will help increase understanding and awareness of body minerals.