清酒中のエチル4-ハイドロキシ酪酸とγ-ブチロラクトン : 糖化後発酵法による醸造酒の製造に関する研究(第9報)

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An aroma compound isolated from sake and other alcoholic beverages was identified as ethyl 4-hydroxybutyrate by its gas chromatographic retention time and mass spectra of the isolate and synthetic reference material.The sensory odor threshold level of ethyl 4-hydroxybutyrate was 40-50 ppm in water and 15% ethanol solution.The concentrations of ethyl 4-hydroxybutyrate measured by gas chromatography were 10-40 ppm in sake and 40-50 ppm in an alcoholic beverage made by fermentation of a saccharified solution prepared with polished rice and rice-koji. Concentrations of γ-butyrolactone (lactone of 4-hydroxybutyric acid) were 1-3 ppm in the above two kinds of alcoholic beverage.It was considered that ethyl 4-hydroxybutyrate existing at this level of concentration influenced the aromatic character of the two kinds of alcoholic beverage.Ethyl 4-hydroxybutyrate was formed by fermentation with the sake yeast Kyokai-7(Saccharomyces cerevisiae) and changed to γbutyrolactone in the resulting alcoholic beverage stored at 40℃ for 50 days. It seemed that ethyl 4-hydroxybutyrate was formed through a biosynthetic pathway of the yeast, but γ-butyrolactone was mainly formed by chemical changes.
社団法人日本生物工学会の論文
1988-05-25