Distillation method influences flavor characteristics of Soju

The impact of the distillation method on the flavor characteristics of traditional Soju was investigated. Partial least squares-discrimination analysis (PLS-DA) was performed based on the volatile compounds detected by an electronic nose. This analysis revealed distinct flavor profiles when grouped by Soju samples, with ethyl acetate and isoamyl alcohol showing high variable importance in the projection (VIP) scores. When grouped by distillation method, ethyl acetate was identified as the critical compound distinguishing the flavor profiles of Soju. Compounds with fruity characteristics, such as ethyl acetate, isoamyl alcohol, and isoamyl acetate, were relatively more abundant in atmospheric distillation, while isobutanol, known for its alcoholic aroma, was more abundant in vacuum distillation. These findings may provide valuable insights into the impacts of the distillation process on the flavor characteristics of traditional Soju.