Pungent and Aroma Substances of Koreigusu Sauce from Okinawa

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  • Takahashi Kyoko
    Department of Food and Nutrition, Faculty of Home Economics, Japan Women's University
  • Nishime Anzu
    Department of Food and Nutrition, Faculty of Home Economics, Japan Women's University
  • Kakinuma Mirei
    Department of Food and Nutrition, Faculty of Home Economics, Japan Women's University
  • Koitabashi Yoshie
    Department of Food and Nutrition, Faculty of Home Economics, Japan Women's University
  • Sugaya Asuka
    Department of Food and Nutrition, Faculty of Home Economics, Japan Women's University
  • Tanifuji Fukuko
    Department of Food and Nutrition, Faculty of Home Economics, Japan Women's University
  • Miyamoto Tomoko
    Department of Food and Nutrition, Faculty of Home Economics, Japan Women's University

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Other Title
  • 沖縄産調味料コーレーグースの辛味成分と香気成分
  • オキナワサン チョウミリョウ コーレーグース ノ カラミ セイブン ト コウキ セイブン

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Abstract

The pungent and aroma substances of Koreigusu hot sauce from Okinawa made with Awamori and Shimatougarashi (Capsicum frutescens) were analyzed. The major capsaicinoids responsible for pungency in Koreigusu were determined by HPLC. The concentrations of capsaicin (C) and dihydrocapsaicin (DC) were 0.037∼0.058mg/ml and 0.011∼0.026mg/ml, respectively, in 8 of 9 commercial Koreigusu sauces sampled. The DC/C ratio was 0.23∼0.57. In Shimatougarashi, the levels were 4.17 and 2.22mg/g dry weight, respectively, with a ratio of 0.53. This finding of capsaicinoid content in ethanol-extracted Shimatougarashi suggests that the concentrations of capsaicin and dihydrocapsaicin and the DC/C ratio in commercial Koreigusu sauces increases with increasing concentration of ethanol. Aroma substances of Koreigusu were collected by headspace solid-phase microextraction and analyzed by GC, GC-MS and GC-Olfactometry (GC-O). In addition to ethanol as a main component of Awamori, 24 aroma compounds were identified. The important compounds identified by GC-O analysis in the aroma of Koreigusu were found to be 2-isobutyl-3-methoxypyrazine, 3-methyl-1-butanol and esters. The aroma of Koreigusu depends on the both the aroma of Awamori and Shimatougarashi.

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