全麹仕込焼酎もろみにおける酢酸イソアミルの生成要因 : 焼酎の香気制御に関する研究(第2報)

概要

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Greater formation of isoamyl acetate in 25-hour-cultivated rice-koji (25h-koji) mash than in conventional 43h-koji mash during all-koji shochu fermentation was estimated to be due to the following 4 factors. (1) Lower protease activity in the 25h-koji, which caused lower amino acidity in the mash and increased the formation of isoamyl alcohol by the yeast. (2) A lower content ratio of NH_3 and a higher content ratio of leucine in the 25h-koji, which contributed to isoamyl alcohol formation. (3) A lower unsaturated fatty acid content in the 25h-koji, which supported the activity of the alcohol acetyltransferase of the yeast cells. (4) A larger number of viable yeast cells in the 25h-koji mash. As isoamyl acetate was not hydrolyzed in yeast-free mash, it is suggested that the esterase of rice-koji was not active in the shochu-mash.
社団法人日本生物工学会の論文
1993-11-25