Correlation analysis between the component profiles obtained from GC/MS-based non-targeted analysis and the Oshi-aji intensity of sake

The favorable and strong aftertaste of sake is often called <em>Oshi-aji</em>. <em>Oshi-aji</em> is a characteristic taste of <em>Nada-shu</em>, which is produced in the Nada area in the Hyogo prefecture, Japan. The <em>Oshi-aji</em> intensities are sometimes different among sake samples that are produced using the same brewing methods and have nearly identical analytical values. In this study, we analyzed the correlation between the component profiles obtained from gas chromatography/mass spectrometry (GC/MS)-based non-targeted analysis and the <em>Oshi-aji</em> intensity.