JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
Volume 111 , Issue 5
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  • Tomoko SETOGUCHI, Takumi KAMIWATARI
    2016 Volume 111 Issue 5 Pages 345-353
    Published: 2016
    Released: July 12, 2018
    JOURNALS FREE ACCESS
    We examined how differences in the raw materials and the method for manufacturing influence small amount flavor compounds (SAFC) of sweetpotato-shochu and brown sugar-shochu. The difference threshold of dimethyl disulfide (DMDS), the smell of "Alliaceous, pickled Japanese white radish, and sulfurous" was 10μg/L. In addition, dimethyl trisulfide (DMTS), the smell of "Pickled Japanese white radish" was 0.25μg/L, and the hexanal smell of "Green" was 24μg/L. The odor activity values from the mean values of sweetpotato-shochu were indicated: linalool was 2, rose oxide was 11, β-damascenone was 3, DMDS was 11, DMTS was 33, and hexanal was 3. β-Damascenone was detected in brown sugar-shochu for the first time. The differences in raw materials etc. of sweetpotato-shochu led to a bias in distribution in the histograms of SAFC. Linalool and β-damascenone received the strongest influences of raw materials, etc. DMDS and DMTS have an extremely strong positive correlation in sweetpotato-shochu. They are important compounds which affect the diversity of sweetpotato-shochu. Hexanal was not recognized as "abura-syuu", in the concentration included in sweet potato-shochu.
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