A Savory Odorant in Sweet Potato Shochu: 2-Methyl-3-(Methyldithio)-Furan

Introduction The purpose of this work is to determine the key odorants (KO) in shochu, a Japanese spirit made from sweet potato, barley, rice, soba, or sugarcane extract fermented with 20% rice koji. Each carbohydrate source produces a mild flavored spirit, but sweet potato produces shochu with a strong savory character.