Relation between properties of raw sweetpotato material and characteristic flavor compounds of Imo-shochu
2009
Kamiwatari, T.(Okuchi Distilling Co., Kagoshima (Japan)) | Setoguchi, T. | Kanda, J. | Yoshinaga, M. | Ogata, S. | Setoguchi, S. | Takamine, K. | Sameshima, Y.
The relation among beta-Carotene, Anthocyanin, and the characteristic flavor of Imo-shochu was studied. The larger the content of beta-Carotene of sweetpotato, the higher the concentration of beta-Ionone in Imo-shochu. However, no clear correlation was observed between the content of beta-Carotene and the concentration of beta-Damascenone. A strong proportional correlation was observed between the Anthocyanin content and Diacetyl concentration. We discovered the sweetpotato cultivar of Daichino-yume which can produce shochu with Linalool for a characteristic flavor and citrus flavor. The product of cultivar Hama-komachi has the highest concentration of beta-Damascenone, beta-Ionone, and Linalool and has an attractive flavor.
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