Analysis of substances contributing to the flavor of sweet potato <i>shochu</i> using GPC fractionation, GC-MS, and odor test

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  • GPC分画とGC-MS分析および官能試験による芋焼酎の香りに寄与する成分の解析

Abstract

<p>The odorous substances in the sweet potato shochu (25% ethanol content) were extracted and concentrated 20 times. The solution was fractionated at 5.0 mL intervals using gel permeation chromatography (GPC) column with polyvinyl alcohol as the functional group. Ethyl acetate/acetone (1 : 1) was used as the GPC eluent. The fractionated solutions were analyzed by GC-MS. The full scan mode was used to identify the odorous substances, whereas the SIM mode was used to quantify the target substances. The threshold for an odorous substance was determined using a test solution of the target substance dissolved in the GPC eluent. The flavor intensity was calculated by dividing the concentration of the odorous substance by its threshold. Three types of sweet potato shochu (D, E, and F) were compared in terms of the flavor intensity of their odorous substances. Our results revealed that shochu D, which had a fragrant violet-flavor, exhibited larger limonene, β-ionone, and vanillin flavor intensities than those of shochu E, and F. Moreover, shochu E demonstrated larger β-phenetyl alcohol flavor intensity but smaller vanillin flavor intensity compared with shochu F.</p>

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