Estimation of the mechanism for caffeic acid ethyl ester formation during sweet-potato shochu production

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  • Kawano Kuniaki
    <I>Graduate School of Science and Technology, Kumamoto University</I> <I>Kirishima Shuzo Co., Ltd</I>
  • Morimura Shigeru
    <I>Graduate School of Science and Technology, Kumamoto University</I>
  • Ueda Kanako
    <I>Graduate School of Science and Technology, Kumamoto University</I>
  • Kuroki Tatsuya
    <I>Graduate School of Science and Technology, Kumamoto University</I>
  • Ohta Hiroto
    <I>Graduate School of Science and Technology, Kumamoto University</I>
  • Kida Kenji
    <I>Graduate School of Science and Technology, Kumamoto University</I>

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  • 芋焼酎製造過程におけるコーヒー酸エチルエステルの生成機構
  • イモジョウチュウ セイゾウ カテイ ニ オケル コーヒーサン エチルエステル ノ セイセイ キコウ

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Abstract

Caffeic acid ethyl ester (CAEE) was produced during the second fermentation stage of sweet–potato shochu production. CAEE was produced by the addition of chlorogenic acid (ChA) instead of sweet–potato in the fermentation with koji and yeast. CAEE was not produced, however, during the ethanol fermentation by yeast with a YPD medium with ChA added. It was confirmed that CAEE was produced by incubation with koji, ChA, and ethanol. When the koji was preheated and the enzymes were inactivated before the addition of ChA and ethanol, CAEE was not produced during incubation.

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