The effect of glycerol in mash on flavor components of barley
shochu was investigated. Although glycerol was not detected in barley
shochu, the concentration of β-phenylethyl acetate (PhAc), β-phenylethyl alcohol (PhOH) and longer chain fatty acid ethyl esters (1-FAE), dominant flavor components in barley
shochu in the distillate, were dependent on the concentration of glycerol in mash. PhAc increased with glycerol at low concentration, then turned to decrease at 56g/
l glycerol. 1-FAE and PhOH concentrations in the distillate decreased as glycerol concentration in mash increased. Higher alcohol and acetate ester, lower boiling point components, were not affected by glycerol concentration.
Vapor-liquid equilibrium ratio (V/L ratio) of these components for distillation in the presence of glycerol was investigated, and it was found that glycerol affected the V/L ratio.
View full abstract