Aiming to diversify the flavor of
imo-shochu, we added protease to the
imo-shochu moromi(
moromi)and investigated the flavor of
imo-shochu. First, we selected four enzyme agents by protease activities and prepared
imo-shochu with these enzyme agents. The viscosity of
moromi was decreased and alcohol contents of
moromi were increased by the addition of the enzyme. GC-MS analysis revealed that higher alcohol concentrations in
imo-shochu without an enzyme agent were 1.2-2.5 times higher than that in
imo-shochu with an enzyme agent. Concurrently, aldehyde concentrations in
imo-shochu with an enzyme agent were 1.5-4.5 times higher than that in
imo-shochu without an enzyme. Results of sensory evaluations showed that
imo-shochu with an enzyme agent was judged as fruity with a baked aroma. Since amino acid concentrations were higher in
moromi with an enzyme agent, we investigated the effects of amino acid on aldehydes formation during distillation.
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