The effects of the trace volatile component indole on the sensory charateristics of barley shochu
2019
Kajiwara, Y. (Sanwa Shurui Co., Ltd., Usa, Oita (Japan). Research Laboratory) | Oishi, M. | Takegawa, K. | Takashita, H.
The effects of the trace flavor component indole on the sensory characteristics of barley shochu were investigated. The detection threshold of indole in terms of odor and flavor in commercially available barley shochu was measured to be 120 μg/L and 18 μg/L, respectively. The effects of indole concentration added to the sensory characteristics of barley shochu showed that a range of 0.5 to 50 μg/L of indole enhanced "koku", but this decreased at concentrations above 500μg/L. From these results, it was suggested that controlling the indole concentration in barley shochu was important to obtain ideal sensory properties of shochu.
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