Effect of the <i>koji</i> variety of <i>Aspergillus</i> species on the flavor formation of <i>imo</i>-<i>shochu</i>（Part 2） Difference in volatile compounds and sensory evaluations of <i>imo</i>-<i>shochu</i>

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  • SHIRAISHI Yohei
    Bio’c Co., LTD
  • OKUTSU Kayu
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • YOSHIZAKI Yumiko
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • FUTAGAMI Taiki
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • TAMAKI Hisanori
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • WAGU Yutaka
    Bio’c Co., LTD
  • TAKAMINE Kazunori
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University

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Other Title
  • 麴菌菌種の違いが芋焼酎の香味形成に及ぼす影響（第2報）香気成分と官能評価での差異
  • Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu. Part 2. Difference in volatile compounds and sensory evaluations of imo-shochu
  • Effect of the koji variety of Aspergillus species on the flavor formation of imo‐shochu (Part 1) Differences in volatile compounds and sensory evaluations of imo‐shochu

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<p>In order to clarify t he effects of differences in koji type on the variety of the aroma and taste of imo-shochu, we prepared imo-shochu with yellow, black, and white koji and investigated their aroma components and sensory characteristics. GC-MS analyses revealed that the concentrations of higher alcohols, acetic acid ethyl esters, and sulfur compounds were higher in imo-shochu prepared with yellow koji than those with black or white koji. The aldehyde and terpene contents in imo-shochu prepared with white or black koji were higher than that with yellow koji. Meanwhile, imo-shochu prepared with white koji contained more DL-2-methylbutyrate, and imo-shochu prepared with black koji contained more methyl salicylate and 1-octen-3-ol compared to the other shochu. Results of sensory evaluations, showed that imo-shochu prepared with yellow koji had stronger koji-like, baked confectionery-like, and herb-like flavors. Imo-shochu prepared with white koji was evaluated as roasted and sharp, and that with black koji evaluated as roasted, oily, and mild. Furthermore, it was first demonstrated that the shochu prepared with different types of koji could be distinguished by their sensory characteristics in blind tests. From the above results, the empirical fact that differences in the flavor of imo-shochu by the variety of koji was confirmed at the chemical level.</p>

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