We examined distillation curves of 57 volatile compounds by a fractionated atmospheric distillatory solution on sweet potato
shochu. In this
moromi and distillation condition, 57 volatile compounds were classified into 9 distillation patterns. The distilled amount of one minute was greatest at the start of distillation, but decreased as the distillation advanced. Distillate of rose oxide finished at the start of distillation, the same as esters. This result suggests all of the rose oxide was collected in the
shochu. Citronellol and nerol were causative agents of the odor of damaged sweet potatoes, and those distillation curves resembled that of ethanol. This shows that, at distillation, it is difficult to exclude both citronellol and nerol while collectiong ethanol. β-Damascenone, linalool, and geraniol were the predominant type in the middle of the distillation curve. Also, the vanillin smell of vanilla was the leading type at the end of the distillation curve. The start of distillation had aromatic flavor from esters; the middle and end of distillation had sweet flavor of steamed sweet potato, and the period after distillation had “
suedare-shu”(odor of the final fraction of distillation) and a heated odor. These data will lead to the improvement of sweet potato
shochu quality and diversification of the product.
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