The correlation between eighty-four volatile compounds in kokuto shochu and rum were analyzed. In kokuto shochu, the compounds to indicate a correlation with fatty acid esters were acetaldehyde, 2-nonanone, n-propyl alcohol, isoamyl alcohol, and β-phenethyl alcohol; the correlations between fatty acid esters are generally high. In rum, the number of the correlations (r2 ＞｜0.5｜) in industrial rum was more than that in agricol rum, and all of the correlation signs (r2 ＞｜0.5｜) in industrial rum were positive. In this report, the overall trend of the compounds showing a high correlation were given consideration, and the compounds showing a higher correlation (r2 ＞｜0.9｜) in rum are primarily mentioned.
In order to produce enzymes for degrading hemicellulose--which is the main component of wheat bran (WB), starch-free wheat bran (SFWB) was prepared by acid hydrolysis in an autoclave and cleaning with hot water. After culturing Aspergillus oryzae for 7 days with SFWB as a substrate, the expression of α-amylase was suppressed, while the production of hemicellulase and cellulase was confirmed; these were not observed in the WB culture. In addition, the enzyme activity of β-xylanase and β-xylosidase was increased. Enzyme production from wheat bran hemicellulose-derived hemicellulase is now feasible using Aspergillus cultured in SFWB.