Influence of the difference of planting soils on aroma, bitter and functional components of processed ume liqueur in Japanese apricot (Prunus mume Sieb.et Zucc.) 'Nanko'
2015
Oe, T. (Laboratory of Japanese Apricot, Fruit tree Experiment Station, Wakayama Prefecture (Japan)) | Okamuro, M. | Tsuchida, Y. | Yamasaki, T. | Okui, Y. | Ishihara, N. | Jomura, N.
Influences of the soil type on the aroma, bitter and functional components of processed Japanese apricot liqueur (ume liqueur) were investigated using Japanese apricot (Prunus mume Siebold et Zucc.) 'Nanko'. Ume liqueur made from fruit planted in the gray lowland soil tended to have more oxalic acid, causing bitterness, than that made from fruit planted in the other soil, and have more gamma-decalactone than that made from fruit planted in the lithosol in 2008. Ume liqueur made from fruit planted in the gray lowland soil also tended to have more malic and total organic acid than that made from fruit planted in the other soil. The number of vegetative shoot per unit area, the index of tree vigor, was more on the tree planted in the gray lowland soil than that in the lithosol and the yellow soil, and was significantly related to the content of total aroma components (sum of gamma-decalactone, delta-decalactone, ethyl butyrate and butyl acetate) in ume liqueur made from full-ripe fruit regardless of soil type. However, content of the total aroma components tended to decrease in the case of too much vegetative shoot per unit area. These results suggest that fruit quality and qualitative components in ume liqueur are influenced by the difference of soil type, and moderate tree vigor should be kept to produce rich aroma components in ume liqueur.
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