Characterization of Flavor Compounds in Rice-flavor <i>baijiu</i>, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, <i>awamori</i> and <i>kome-shochu</i>
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- Yin Xuan
- The United Graduate School of Agricultural Sciences, Kagoshima University
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- Yoshizaki Yumiko
- The United Graduate School of Agricultural Sciences, Kagoshima University Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
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- Kurazono Shugo
- Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
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- Sugimachi Mina
- Graduate school of Agriculture, Kagoshima University
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- Takeuchi Haruka
- Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
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- Han Xing-Lin
- China National Research Institute of Food and Fermentation Industries
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- Okutsu Kayu
- Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
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- Futagami Taiki
- The United Graduate School of Agricultural Sciences, Kagoshima University Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
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- Tamaki Hisanori
- The United Graduate School of Agricultural Sciences, Kagoshima University Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
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- Takamine Kazunori
- The United Graduate School of Agricultural Sciences, Kagoshima University Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
Bibliographic Information
- Other Title
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- Characterization of flavor compounds in rice-flavor baijiu, a traditional Chinese distilled liquor, compared with Japanese distilled liquors, awamori and kome-shōchū
Abstract
<p>This study aimed to reveal the chemical and flavor profiles of rice-flavor baijiu by comparison with awamori and kome-shochu, traditional Japanese liquors. Rice-flavor baijiu is similar to awamori and kome-shochu with regard to ingredients and the fermentation starter. Of the 15 rice-flavor baijiu samples in this study, 3 had a light yellow to dark-brown color. Dark-brown samples had high glucose and low amino acid contents. Lactic acid was detected in all rice-flavor baijiu samples. Compared to awamori and kome-shochu, rice-flavor baijiu contained more acetic acid. Thirty-four volatile compounds in rice-flavor baijiu were identified and quantified. In all, 18 compounds in rice-flavor baijiu, 15 in awamori and 13 in kome-shochu had an odor activity value (OAV) of >1. Of these, 11 compounds showed a three-fold higher OAV in rice-flavor baijiu than in awamori and kome-shochu. Principal component analysis revealed that ethyl lactate is a key volatile compound that is distinct to rice-flavor baijiu.</p>
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 26 (3), 411-422, 2020
Japanese Society for Food Science and Technology
