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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>

  • Yin Xuan
    The United Graduate School of Agricultural Sciences, Kagoshima University
  • Yoshizaki Yumiko
    The United Graduate School of Agricultural Sciences, Kagoshima University Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • Kurazono Shugo
    Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • Sugimachi Mina
    Graduate school of Agriculture, Kagoshima University
  • Takeuchi Haruka
    Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • Han Xing-Lin
    China National Research Institute of Food and Fermentation Industries
  • Okutsu Kayu
    Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • Futagami Taiki
    The United Graduate School of Agricultural Sciences, Kagoshima University Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • Tamaki Hisanori
    The United Graduate School of Agricultural Sciences, Kagoshima University Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • Takamine Kazunori
    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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Other Title
  • 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>

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