Effects of the addition of a protease agent to <i>imo-shochu moromi </i>on<i> </i>the volatile compounds and sensory characteristics of <i>imo-shochu</i>.

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  • SHIRAISHI Yohei
    The United Graduate School of Agricultural Sciences, Kagoshima University Bio'c Co., LTD
  • ANDO Yuka
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • OKUTSU Kayu
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • YOSHIZAKI Yumiko
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • FUTAGAMI Taiki
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • TAMAKI Hisanori
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • WAGU Yutaka
    Bio'c Co., LTD
  • TAKAMINE Kazunori
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University

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Other Title
  • 芋焼酎醪へのプロテアーゼ剤添加による揮発成分と官能評価への影響
  • イモジョウチュウロウ エ ノ プロテアーゼザイ テンカ ニ ヨル キハツ セイブン ト カンノウ ヒョウカ エ ノ エイキョウ
  • Effects of the addition of a protease agent to imo-shochu moromi on the volatile compounds and sensory characteristics of imo-shochu

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Abstract

Aiming to diversify the flavor of imo-shochu, we added protease to the imo-shochu moromi（moromi）and investigated the flavor of imo-shochu. First, we selected four enzyme agents by protease activities and prepared imo-shochu with these enzyme agents. The viscosity of moromi was decreased and alcohol contents of moromi were increased by the addition of the enzyme. GC-MS analysis revealed that higher alcohol concentrations in imo-shochu without an enzyme agent were 1.2-2.5 times higher than that in imo-shochu with an enzyme agent. Concurrently, aldehyde concentrations in imo-shochu with an enzyme agent were 1.5-4.5 times higher than that in imo-shochu without an enzyme. Results of sensory evaluations showed that imo-shochu with an enzyme agent was judged as fruity with a baked aroma. Since amino acid concentrations were higher in moromi with an enzyme agent, we investigated the effects of amino acid on aldehydes formation during distillation.

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