Analysis of Volatile Phenolic Compounds Responsible for 4-vinylguaiacol-like Odor Characteristics of Sake
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- Sunao Miyuki
- Department of Biological Resource Sciences, Akita Prefectural University
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- Ito Toshihiko
- Department of Biological Resource Sciences, Akita Prefectural University
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- Hiroshima Kai
- Department of Biological Resource Sciences, Akita Prefectural University
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- Sato Masa
- Akita Research Institute for Food & Brewing
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- Uehara Tomomi
- Akita Research Institute for Food & Brewing
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- Ohno Tsuyoshi
- Akita Research Institute for Food & Brewing
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- Watanabe Seiei
- Akita Research Institute for Food & Brewing
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- Takahashi Hitoshi
- Akita Research Institute for Food & Brewing
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- Hashizume Katsumi
- Department of Biological Resource Sciences, Akita Prefectural University
Description
Sake samples having characteristics of 4-vinylguaiacol (4-VG)-like odor were analyzed by GC-MS and organoleptic methods. The quantified levels of 4-VG, 4-vinylphenol, 4-ethylguaiacol, and 4-ethylphenol of 15 sake samples, including 7 samples presenting 4-VG-like odor characteristics by multiple assessors, did not show a clear relation with the perception rate of 4-VG-like odor characteristics. Hence, we screened for other compound(s) responsible for the 4-VG-like odor characteristics, and found that odorous sake samples contain 2-methoxy phenol (guaiacol), 2,6-dimethoxyphenol (syringol), and 3-methyphenol at higher levels than the odor-less sample. The quantified level of guaiacol well matched the perception rate of 4-VG-like odor characteristics. The recognition threshold value of guaiacol in the sake and of 4-VG in the model sake solution was estimated as 14.6 µg/L and 141 µg/L, respectively. The concentration of guaiacol in the most odorous sake samples was higher than the estimated recognition threshold.
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 22 (1), 111-116, 2016
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390001204458151040
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- NII Article ID
- 130005131919
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- ISSN
- 18813984
- 13446606
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- Text Lang
- en
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed