Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)

Chuenchomrat, Pumnat; Assavanig, Apinya; Lertsiri, Sittiwat

doi:10.2306/scienceasia1513-1874.2008.34.199

Cited by 28 publications

(26 citation statements)

References 23 publications

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“…The nine volatile compounds detected in the sato samples by gas chromatography are listed in Table 4. These are similar to those previously reported for sato and ou, another kind of Thai rice wine 30,31 . The levels of 1-butanol, 2-phenylethanol, active amyl alcohol and propionic acid ethyl ester in sato produced with the two different starters were similar and not significantly different (Table 4).…”

Section: Dgge Profile Of the Microbial Communitysupporting

confidence: 91%

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Luangkhlaypho¹,

Pattaragulwanit²,

Leepipatpiboon³

et al. 2014

ScienceAsia

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Sato is a traditional Thai alcohol beverage produced by the fermentation of steamed rice with a microbial starter. The industrial production of sato faces problems with inconsistent quality due to the variability in the microbial community of the starter. Previously, an NP1 starter was selected from 114 starter samples for its abilities to liquefy rice, to ferment and produce ethanol, and to give a good flavour and taste to the resultant sato. Here, we developed a defined starter culture mixture for sato fermentation, according to the composition of the microorganisms identified in the NP1 starter. The oenological parameters during the fermentation with the original NP1 starter and the defined starter culture mixture were compared. The NP1 starter and the alternative starter exhibited similar microbial population dynamics, as determined by conventional cultivation-dependent methods and by cultivation-independent denaturing gradient gel electrophoresis (DGGE) analysis. The profiles of the organic acids, glycerol, and the volatile compounds produced during fermentation were similar. The sato fermented with the two different starters gained similarly high scores of sensory evaluation. Based on these data, we concluded that the defined starter culture mixture has a great potential to become an alternative starter to produce high quality sato with consistency and may facilitate industrial production of sato. The advantages of using the DGGE analysis in combination with the conventional culture method to study the microbial population dynamics during the fermentation process of sato are discussed.

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Section: Dgge Profile Of the Microbial Communitysupporting

confidence: 91%

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Luangkhlaypho¹,

Pattaragulwanit²,

Leepipatpiboon³

et al. 2014

ScienceAsia

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“…These compounds (1-propanol, 1-propanol-2-methyl and 1-butanal-3-methyl) also found in Thai rice wine (Sato and Ou product) [12,13]. The concentration of volatile compounds in black glutinous rice were higher than white rice fermented samples.…”

Section: Khaomentioning

confidence: 94%

Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak)

Wongsa

Rungsardthong

Tamaki³

2018

MATEC Web Conf.

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Abstract. Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72 Brix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity. The major volatile compounds, which have stimulant flavor in Khao Mak, included 1-propanal, 1-propanol-2-methyl, 1-butanal-3-methyl and acetic acid ethyl ester. Among all rice varieties tested, the white glutinous rice produced Khao Mak containing the highest TSS, alcohol concentrations followed by Hitomebore rice and black glutinous rice, respectively.

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“…[16][17] By far the most effective and preferable method for semi-volatile compound analysis of wine has been the SPME method. However, SBSE is substantially more sensitive than SPME, provided that the same coating material is applied.…”

Section: Extraction Of Ee-farnesol and Squalenementioning

confidence: 99%

Analysis of E,E-farnesol and squalene in makgeolli using stir bar sorptive extraction coupled with gas chromatography-mass spectrometry

Ha¹,

Shim²,

Cho³

et al. 2014

Analytical Science and Technology

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The aim of this study was to establish an analytical method for the determination of E,E-farnesol and squalene in makgeolli, which is a traditional type of Korean fermented rice wine. E,E-farnesol and squalene in makgeolli were extracted using stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry. SBSE was found to be an effective method for analyzing the E,E-farnesol and squalene levels in makgeolli. The linear dynamic range of the SBSE method for detecting E,E-farnesol and squalene ranged from 0.5 to 200 ng/mL with R 2 = 0.9974 for E,E-farnesol and 100 to 50000 ng/mL with R 2 = 0.9982 for squalene.The limit of detection and the limit of quantification using the SBSE method were 0.1 and 0.5 ng/mL for E,Efarnesol and 15.0 and 40.0 ng/mL for squalene, respectively. The average recoveries obtained were, quantitatively, 101-107% for E,E-farnesol and 98-103% for squalene, respectively, supporting the accuracy of the SBSE-GCMS method.요 약: 전통주류의 한가지인 막걸리 중의 기능성 성분인 E,E-farnesol과 squalene를 분석하는 방법을 확 립하였다. 막걸리에 들어있는 E,E-farnesol과 squalene은 stir bar sorptive extraction (SBSE)와 GC-MS를 사 용 분석하였다. SBSE방법은 막걸리 중의 E,E-farnesol과 squalene함량을 분석하는데 매우 효율적이었다. 이 두 성분을 SBSE법으로 분석하였을 때 E,E-farnesol은 0.5-200 ng/mL (R 2 =0.9974) 범위에서squalene은 100-50000 ng/mL (R 2 =0.9982)에서 직선성을 보였다. SBSE법으로 분석할 경우 E,E-farnesol과 squalene의 limit of detection (LOD)와 limit of quantification (LOQ)는 각각 0.1 과 0.5 ng/mL 및 15.0과 40.0 ng/mL 이 었다. SBSE법에 의한 E,E-farnesol과 squalene의 회수율은 각각101-107%와 98-103%로 정확도가 매우 높 았다.

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Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)

Cited by 28 publications

References 23 publications

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak)

Analysis of E,E-farnesol and squalene in makgeolli using stir bar sorptive extraction coupled with gas chromatography-mass spectrometry

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