Characteristics of <i>shochu</i>（<i>aochu</i>）made on Aogashima Island

DOI JASI Web Site Web Site 1 Citations 13 References
  • KURAZONO Shugo
    Education and Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • YOSHIZAKI Yumiko
    Education and Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University The United Graduate School of Agricultural Sciences, Kagoshima University
  • YIN Xuan
    The United Graduate School of Agricultural Sciences, Kagoshima University
  • OKUTSU Kayu
    Education and Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • TAKAMINE Kazunori
    Education and Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University The United Graduate School of Agricultural Sciences, Kagoshima University

Bibliographic Information

Other Title
  • 青ヶ島で製造される焼酎（青酎）の特徴について
  • セイガシマ デ セイゾウ サレル ショウチュウ(アオ チュウ)ノ トクチョウ ニ ツイテ

Search this article

Description

<p>In this study, we examined the current production methods and the aroma characteristics of aochu, which is a kind of shochu made on Aogashima Island. It was confirmed from a field survey that there were eight aochu manufacturers. Five of them made koji by individually, while the rest jointly made koji. The preparation of moromi, distillation and bottling were done in one place. Some manufacturers inoculated the steamed materials with tane-koji and tomo-koji while others used the leaves of Asplenium antiquum Makino and utilized wild microorganisms. One manufacturer added cultured yeast to the moromi. The aroma characteristics of twelve samples of aochu and six samples of control-shochu produced in Kyushu were examined. The acidity, ultraviolet absorption, and thiobarbitur acid value in aochu were higher than those of the control-shochu. Consequently, 69 aroma components were determined in the GC-MS analysis. When compared with the control, ethyl isobutyrate, ethyl isovalerate, ethyl benzoate, isovaleraldehyde, 2-methylbutylaldehyde, isovaleraldehyde, pentanal, hexanal, heptanal, 2-octenal, benzaldehyde, 2-nonenal, hexanol, 1-octen-3-ol, caproic acid, caprylic acid, capric acid, furfural and DMTS were higher in aochu. Finally, the principal component analysis performed on the 69 quantified aroma components found that clusters were formed for each koji making method. Sensory evaluation revealed that the characteristic aromas of aochu were “grassy” and “a sour smell.”</p>

Journal

Citations (1)*help

See more

References(13)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top