The Formation of β-Damascenone in Sweet Potato Shochu
2011
Yoshizaki, Yumiko | Takamine, Kazunori | Shimada, Shogo | Uchihori, Kayo | Okutsu, Kayu | Tamaki, Hisanori | Itō, Kiyoshi | Sameshima, Yoshihiro
The formation of beta-damascenone during shochu manufacture was investigated by quantifying beta-damascenone at each stage of manufacturing. Steamed sweet potato has a low level of free beta- damascenone (0.02-0.1 micrograms/g). During fermentation, beta-damascenone was produced in small quantities that were degraded by yeast. Thus, the second mash accumulates little free beta-damascenone (approximately 17 micrograms/L). The concentration profile in the fractionated distillate showed that beta-damascenone was produced during heating. Most beta-damascenone in shochu was formed during distillation, not during steam heating and fermentation. It is suggested that the level of beta-damascenone in shochucould be increased by reducing the pH of the second mash and prolonging the distillation period. Sweet potato cultivars differed in total free and hydrolyzed beta-damascenone content and there was a strong association between each cultivar and its shochu beta- damascenone content. The selection of the sweet potato cultivar is important for determining the quantity of beta-damascenone in a shochu brew.
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