Strage and sensory evaluation of awamori by outdated production with si-jiru process

KAKUTA Toshitaka, ATHUTA Kazushi, KOBAYASHI Ichizo, KANAUCHI Makoto, SHINDOH Hitoshi, YOSHIZAWA Kiyoshi, KOIZUMI Takeo

doi:10.5891/jafps.24.6_9

Bibliographic Information

Other Title

古式製法 (シー汁浸漬) による泡盛の貯蔵熟成試験

Abstract

We reproduced with outdated production of awamori by process of si-jiru (SJ); steeped in water with rice without washing and had used in 1960's. Being storaging awamori for 5 years, the resultant awamori was analyzed its compound and evaluated taste and flavor. Ester, TBA value and OD₂₆₀ of awamori produced by SJ process higher than that without process of SJ (ordinary processed). Where as butyric acid, characteristic of SJ's odor, was not detected in awamori produced by SJ process. It found that butyric acid volatized fermentation or assimilated by mould and yeast, and changed another chemicals. Concentration of metalsin mash produced by SJ process was the same as that ordinary process. All flavor of awamori produced by SJ process higher than that of awamori from ordinary process. Sensory evaluation was done by 30 panelists, resultant awamori with SJ process had a heavy taste, rich body and a good score in total evaluation with a significant difference. Especially, panelists, 31 years old over gave good score, so it was hopeful to veriety for awamori produced by SJ process.

Journal

Food Preservation Science

Food Preservation Science 24 (6), 9-15, 1998

Japan Association of Food Preservation Scientists

Details 詳細情報について

CRID: 1390001205118410368

NII Article ID: 130001766810

DOI: 10.5891/jafps.24.6_9

ISSN: 21861277; 13441213

Data Source

JaLC
Crossref
CiNii Articles

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