Aroma Substances in Umeshu (Japanese Apricot Liqueur) and Their Changes during Storage

Bibliographic Information

Other Title
  • 梅酒の香気成分と貯蔵による変化
  • ウメシュ ノ コウキ セイブン ト チョゾウ ニヨル ヘンカ
  • 梅酒の香気成分と貯蔵による変化

Search this article


The aroma substances in Umeshu (Japanese apricot liqueur) obtained by steam distillation under reduced pressure and from the head-space gas were analyzed by GC and GC-MS. The results obtained from liqueur stored for 1, 2 and 5 years were compared to evaluate the change in the aroma composition during storage. Thirty-eight components involving aldehydes, acids, alcohols and esters were identified and determined from the aroma concentrate obtained by steam distillation under reduced pressure, and 22 components were identified in the head-space gas. The head-space gas contained 6 low-boiling-point components which were not detected in the steam-distilled samples, and these components seemed important for evaluating the aroma of Umeshu. The number of components increased with storage, esters in particular increasing markedly in their kind and content. This indicates that the organic acids in Ume fruit were gradually extracted during storage and formed various esters by combining with ethanol that was present in a large amount. Benzaldehyde was the component present in the largest amount, which declined markedly during storage concomitantly with an increase in the amount of benzoic acid, its ester and acetals. This indicates that benzaldehyde was changed into acetals or oxidized to benzoic acid and then to its esters. These results suggest that the aroma substances in Umeshu, which were at first relatively simple in their composition, were changed to a more complex composition during storage. This could be responsible to the flavor of Umeshu becoming mild and characteristic. The results of sensory tests support this suggestion.


Citations (3)*help

See more


See more


Report a problem

Back to top