Pungent and aroma substances of koreigusu sauce from Okinawa [Japan]
2008
Takahashi, K.(Japan Women's Univ., Tokyo) | Nishime, A. | Kakinuma, M. | Koitabashi, Y. | Sugaya, A. | Tanifuji, F. | Miyamoto, T.
The pungent and aroma substances of Koreigusu hot sauce from Okinawa made with Awamori and Shimatougarashi (Capsicum frutescens) were analyzed. The major capsaicinoids responsible for pungency in Koreigusu were determined by HPLC. The concentrations of capsaicin (C) and dihydrocapsaicin (DC) were 0.037-0.058 mg/ml and 0.011-0.026 mg/ml, respectively, in 8 of 9 commercial Koreigusu sauces sampled. The DC/C ratio was 0.23-0.57. In Shimatougarashi the levels were 4.17 and 2.22 mg/g dry weight, respectively, with a ratio of 0.53. This finding of capsaicinoid content in ethanol-extracted Shimatougarashi suggests that the concentrations of capsaicin and dihydrocapsaicin and the DC/C ratio in commercial Koreigusu sauces increases with increasing concentration of ethanol. Aroma substances of Koreigusu were collected by headspace solid-phase microextraction and analyzed by GC, GC-MS and GC-Olfactometry (GC-O). In addition to ethanol as a main component of Awamori, 24 aroma compounds were identified. The important compounds identified by GC-O analysis in the aroma of Koreigusu were found to be 2-isobutyl-3 -methoxypyrazine, 3-methyl-1-butanol and esters. The aroma of Koreigusu depends on the both the aroma of Awamori and Shimatougarashi.
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