Changes in Sulfur Compounds of Awamori during Aging : Studies on the Maturation of Awamori(VIII)

概要

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Eleven sulfur compounds in awamori were identified, of which the main component was dimethyl sulfide (DMS). The ratio of DMS to the remaining other ten sulfur compounds (DMS/total sulfur compounds) was more than 50 per cent. Next in order by weight was 3-(methylthio) propyl acetate, then dimethyl trisulfide (DMTS). The total value of the 11 sulfur compounds ranged from 1777 to 6571 μg per l at 100% alcohol. Qualitative and quantitative differences in the sulfur component contents were found between unaged awamori and unaged whisky. The total value of the 11 sulfur compounds in awamori was about three times higher than those in whisky. In kame-aging, some components tended to decrease [DMS, DMTS, 3-(methylthio)-propanal, dihydro-2-methyl-3(2H)-thiophenone, ethyl-3-(methylthio)propanoate and 3-(methylthio)propyl acetate], while others showed no distinct change [dimethyl disulfide (DMDS), 2-thiophenecarboxaldehyde, 3-(methylthio)propanol, benzothiophene and benzothiazole]. During againg in non-porous containers, DMS, DMTS, 3-(methylthio)propanal and dihydro-2-methyl-3(2H)-thiophenone also tended to decrease, while the other seven components showed no distinct change. Thus sulfur compounds change more during aging in kame than in non-porous containers.
社団法人日本生物工学会の論文
1986-04-25