GC/MS Flavor Analysis of Foods and Beverages Under Consumption Conditions

To identify differences in flavor of commercially marketed alcoholic beverages, we collected fragrance components under the same conditions as during eating and drinking and measured the components by GC/MS. The measurement results were then analyzed using multivariate analysis software to determine the components characteristic of each product. In addition, we used a heat map to visually show the change in fragrance components as time elapses from immediately after opening the alcoholic beverage.