The Formation of β-Damascenone in Sweet Potato Shochu

Yoshizaki, Yumiko; Takamine, Kazunori; Shimada, Shogo; Uchihori, Kayo; Okutsu, Kayu; Tamaki, Hiroyuki; Itō, Kiyoshi; Sameshima, Yoshihiro

doi:10.1002/j.2050-0416.2011.tb00464.x

Cited by 28 publications

(15 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rose oxide and β ‐damascenone are also characteristic compounds of imo‐shochu and have floral and sweet aromas, respectively . They were detected at slightly higher concentrations in shochu‐180 than in shochu‐120.…”

Section: Resultsmentioning

confidence: 99%

“…The β ‐damascenone is formed during distillation from a precursor molecule present in sweet potato during imo‐shochu manufacture . Previously, imo‐shochu samples made with 11 different sweet potato cultivars were compared and it was found that they contained β ‐damascenone at concentrations ranging from 40.3 to 156.2 µg/L . These results showed that the cultivar of sweet potatoes used significantly affected the composition and thus the flavour of imo‐shochu .…”

Section: Introductionmentioning

confidence: 98%

“…The compound β ‐damascenone, which has a sweet aroma, is present in imo‐shochu but not in other types of shochu . The β ‐damascenone is formed during distillation from a precursor molecule present in sweet potato during imo‐shochu manufacture . Previously, imo‐shochu samples made with 11 different sweet potato cultivars were compared and it was found that they contained β ‐damascenone at concentrations ranging from 40.3 to 156.2 µg/L .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit

et al. 2016

Self Cite

View full text Add to dashboard Cite

Imo‐shochu is a Japanese traditional spirit made from sweet potatoes. Characteristic volatile compounds in imo‐shochu are mainly derived from the sweet potato and its flavour significantly depends on the quality and cultivar of sweet potato used. Thus, the effects of the cultivation period of sweet potatoes on sensory characteristics and composition of volatile compounds of imo‐shochu were investigated. Sweet potatoes (cv. Koganesengan) used in this study were harvested at 120, 150 or 180 days after planting, and each sample was used to prepare imo‐shochu. The imo‐shochu samples were evaluated by eight panellists in a blind study, who ranked them on the basis of various odour and taste attributes. Rank sums were calculated and data were analysed using the Friedman test. The compositions of the volatile compounds in the imo‐shochu samples were analysed using gas chromatography–mass spectrometry (GC‐MS). Sensory evaluations showed that a longer cultivation period of the sweet potatoes enhanced the floral aroma and characteristic taste of imo‐shochu. In addition, imo‐shochu prepared with the sample cultivated for 150 days was evaluated to have a sweeter taste than that prepared with the other samples. The GC‐MS analysis showed that imo‐shochu prepared with the sample cultivated for 180 days contained a lower concentration of monoterpene alcohols, but higher concentrations of β‐damascenone, rose oxide, and fatty acid esters than the imo‐shochu prepared with the sample cultivated for 120 days. These differences in the composition of the volatile compounds affected the sensory qualities of the imo‐shochu. Copyright © 2016 The Institute of Brewing & Distilling

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…Volatile compounds in the beer were measured by gas chromatography mass spectrometry (GC-MS, 6890GC-5973MSD, Agilent Technologies, Folsom, CA), which was connected to an Entech 7200 (7200 Preconcentrator, Entech Instruments Inc., CA) based on reports by Yoshizaki et al (2010Yoshizaki et al ( , 2011. Five hundred millilitres of a purpose-built capped glass pot containing 100 mL of beer and 100 μL of 0.1 % methyl hexanoate (Wako Pure Chemical Industries Co. Ltd., Osaka, Japan) as internal standard was heated in a water bath for 15 min at 50°C.…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

Kobayashi

Одаке

2015

Food Bioprocess Technol

View full text Add to dashboard Cite

Yeast in unfiltered beer (UFB) was inactivated by a two-stage system that was additionally pressurised at an ambient temperature after carbon dioxide microbubbles (MB-CO 2 ) were mixed with UFB at a low temperature and pressure (two-stage MB-CO 2 ). The quality of the treated beer was compared with UFB and heat-treated beer (HTB). Fivelog reductions could be achieved by two-stage MB-CO 2 treatment with a heating coil at 50°C for 5 min, while yeast in UFB was not completely inactivated by heat treatment at 80°C for 5 min. In sensory evaluation of these beers, there were no significant differences on the score of flavour, although bitterness of two-stage MB-CO 2 -treated beer (MBB) was significantly low on the score of taste. In analysis of volatile compounds, dimethyl sulphide, dimethyl disulphide, β-myrcene and styrene in MBB were less than those in UFB and HTB. Glucose and maltose contents in MBB and UFB were almost the same, although those in HTB significantly decreased. Organic acids, except for acetic acid in MBB, were nearly identical with those in UFB and HTB. Most of the free amino acids in MBB were lower than those in UFB and HTB. Bitter units of beer increased in the order of MBB, HTB and UFB. These results suggested that two-stage MB-CO 2 shows promise as a practical technique for inactivating yeast in UFB. The inactivation efficiency of two-stage MB-CO 2 had less influence of materials in beer than that of heat treatment, and two-stage MB-CO 2 has little negative impact on the beer quality.

show abstract

“…Shochu is characterized by the flavour associated with the ingredients. The odour compounds derived from the main material in the second moromi ‐mash have been identified and quantified in previous research . To date, rice koji and koji mould have attracted attention because of the mass production and secretion of various enzymes outside of fungus bodies.…”

Section: Introductionmentioning

confidence: 99%

Characteristic odour compounds inshochuderived from ricekoji

et al. 2016

Self Cite

View full text Add to dashboard Cite

Shochu, a traditional Japanese distilled liquor, makes use of rice koji, which is koji mould grown on rice grain. Rice koji is an essential ingredient of Japanese liquors such as shochu, and it plays a role as a source of the enzyme to degrade starch. However, there has been no research on the effect of rice koji on the flavour of shochu. Therefore, in this study, the volatile compounds in shochu derived from rice koji were investigated. Two shochu samples were prepared to assess the contribution of rice koji to the flavour. One shochu sample was prepared from rice koji, yeast and water (rice koji-shochu). The other shochu sample was obtained from steamed rice and various enzymes instead of rice koji (enzyme-shochu), along with yeast and water. The volatile compounds were analysed by gas chromatography-mass spectrometry (GC-MS) and GC-MS/olfactometry with aroma extract dilution analysis. The results showed that enzyme-shochu had a higher flavour dilution value of dimethyl trisulphide and hexanal, whereas rice koji-shochu had a higher flavour dilution value of some ester compounds that imparted aromatic odours such as fruity. Some unknown peaks representing compounds that impart characteristic odours such as soda, potato, lavender, and tea-like were specifically detected in rice koji-shochu. The concentrations and calculated odour active values of 14 compounds were measured. These results showed that isovaleraldehyde, ethyl caprylate, ethyl caproate and ethyl 2-methylbutyrate played an important role in imparting the specific odour of rice koji-shochu.

show abstract

The Formation of β-Damascenone in Sweet Potato Shochu

Cited by 28 publications

References 35 publications

Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit

Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit

Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

Characteristic odour compounds inshochuderived from ricekoji

Contact Info

Product

Resources

About