期刊
FOOD SCIENCE AND TECHNOLOGY RESEARCH
卷 26, 期 3, 页码 411-422出版社
JAPANESE SOC FOOD SCI & TECHNOLOGY
DOI: 10.3136/fstr.26.411
关键词
Chinese distilled liquor; flavor; rice-flavor baijiu; shochu; volatile compounds; ethyl lactate
资金
- JSPS KAKENHI [18K02188]
- Grants-in-Aid for Scientific Research [18K02188] Funding Source: KAKEN
This study aimed to reveal the chemical and flavor profiles of rice-flavor baijiu by comparison with awamori and kome-shochu, traditional Japanese liquors. Rice-flavor baijiu is similar to awamori and kome-shochu with regard to ingredients and the fermentation starter. Of the 15 rice-flavor baijiu samples in this study, 3 had a light yellow to dark-brown color. Dark-brown samples had high glucose and low amino acid contents. Lactic acid was detected in all rice-flavor baijiu samples. Compared to awamori and kome-shochu, rice-flavor baijiu contained more acetic acid. Thirty-four volatile compounds in rice-flavor baijiu were identified and quantified. In all, 18 compounds in rice-flavor baijiu, 15 in awamori and 13 in kome-shochu had an odor activity value (OAV) of >1. Of these, 11 compounds showed a three-fold higher OAV in rice-flavor baijiu than in awamori and kome-shochu. Principal component analysis revealed that ethyl lactate is a key volatile compound that is distinct to rice-flavor baijiu.
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