Characteristic Flavor of Kansho-shochu (Sweet Potato Spirit)(Food & Nutrition)

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概要

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• Kansho-shochu flavor (KSF) was found in the neutral fraction and was eluted by hexane-ethyl acetate (9:1) from a silica gel column. There were several monoterpene alcohols such as linalool, α-terpineol, citronellol, nerol and geraniol in the KSF. These monoterpene alcohols contributed to the sensory property of KSF. On the other hand, there were glycosidically bound geraniol and nerol in steamed sweet potatoes. In a model system of shochu mash, geraniol and nerol were transformed into linalool and α-terpineol through heat treatment and into citronellol by the shochu yeast. These results suggest that the monoterpene alcohol glycosides in steamed sweet potatoes were hydrolyzed by glycosidic enzymes in the shiro-koji of shochu mash. Subsequent transformation of the liberated nerol and geraniol into linalool and α-terpineol by the steam distillation process was also indicated.

• 社団法人日本農芸化学会の論文
• 1990-06-23

著者

• OHTA TAKEO

  National Research Institute of Brewing

• SAMUTA TAKASHI

  National Research Institute of Brewing

• Nakashima Masaki

  National Research Institute Of Brewing

• Saiki Hiroshi

  National Research Institute Of Brewing

• IKUTA Rokuya

  National Research Institute of Brewing

• MORIMITSU Yuzou

  National Research Institute of Brewing

関連論文

• Transformation from Geraniol, Nerol and Their Glucosides into Linalool and α-Terpineol during Shochu Distillation
• Identification of Monoterpene Alcohol β-Glucosides in Sweet Potatoes and Purification of a Shiro-koji β-Glucosidase(Food & Nutrition)
• Characteristic Flavor of Kansho-shochu (Sweet Potato Spirit)(Food & Nutrition)

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