Influence of Light Condition on Aroma, Bitter, and Functional Components of Processed Ume Liqueur in Japanese Apricot (<i>Prunus mume</i> Sieb.et Zucc.) ‘Nanko’

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  • Oe Takaaki
    Japanese Apricot Laboratory, Wakayama Fruit Tree Experiment Station Graduate School of Biosphere Sciences, Hiroshima University
  • Okamuro Mieko
    Japanese Apricot Laboratory, Wakayama Fruit Tree Experiment Station
  • Sakurai Naoki
    Graduate School of Biosphere Sciences, Hiroshima University
  • Tsuchida Yasuhisa
    Japanese Apricot Laboratory, Wakayama Fruit Tree Experiment Station
  • Yamasaki Tetsuhiro
    Kirin Brewery Company Limited, Brewing Technology Development Center, Technology Development Dept., Production Division
  • Okui Yayoi
    Mercian Corporation, SCM Control Department, Production ＆ SCM Headquarters
  • Ishihara Norie
    Kirin Brewery Company Limited, Brewing Technology Development Center, Technology Development Dept., Production Division
  • Jomura Noriaki
    Japanese Apricot Laboratory, Wakayama Fruit Tree Experiment Station

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Other Title
  • ウメ‘南高’における光条件の違いが梅酒の香気，苦みおよび機能性成分に及ぼす影響
  • ウメ'ミナミコウ'ニ オケル ヒカリ ジョウケン ノ チガイ ガ ウメシュ ノ コウキ,ニガミ オヨビ キノウセイ セイブン ニ オヨボス エイキョウ
  • Influence of Light Condition on Aroma, Bitter, and Functional Components of Processed Ume Liqueur in Japanese Apricot (Prunus mume Sieb.et Zucc.) ‘Nanko’

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Abstract

Influences of the light condition on the aroma, bitter, and functional components of processed Japanese apricot liqueur (ume liqueur) were investigated in Japanese apricot (Prunus mume Siebold et Zucc.) ‘Nanko’. In fruit located in the shaded part of the canopy covered with cheesecloth, cutting out 90% of the sunlight, the timing of fruit drop at full ripeness was 6 days later than in the non-treated part of the canopy. There were no differences in the temperature of the inner side of the canopy and maturity index of fully ripened fruit between shaded and non-treated parts. Ume liqueur made from fruit located in the shaded part of the canopy tended to have less aroma components, such as γ-decalactone, δ-decalactone, ethyl butyrate, and butyl acetate, and have more ethyl benzoate, exhibiting immature flavors, than that made from fruit in the non-treated part of the canopy. Ume liqueur made from fruit located in the shaded part of the canopy also had less functional components, such as citric acid, malic acid, sorbitol, and phenolics, as well as less free radical scavenging activity than that made from fruit from the non-treated part of the canopy. These results show that poor sunlight had an adverse effect on the quality of ume liqueur by decreasing aroma and functional components, and increasing immature flavors. Hence, Japanese apricot fruit should be grown under rich sunlight to produce high-quality ume liqueur.

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