Content of mono-terpene alcohols in stressed sweet potatoes and the flavor property of imo-shochu
2005
Kamiwatari, T.(Okuchi Distilling Co., Kagoshima (Japan)) | Setoguchi, S. | Takamine, K. | Ogata, S.
The relationship between the flavor of Imo-Shochu and the MTA (mono-terpene alcohols) was studied. The MTA investigated here were linalool, nerol, geraniol, citronelool, and alpha-terpineol. The results of thresholds for a 25% ethanol solution were 40-1000mug/l. The flavor evaluation tests for nerol and citronelool showed the "Imo-Itamisyu". The "Imo-Itamisyu" is a special flavor and was often detected with damaged sweet potatoes. Abundant MTA were found in the stressed sweet potatoes, whereas there were none in the fresh sweet potatoes. The concentrations of MTA in Imo -Shochu produced from soft rot roots were found to be approximately 78 times higher than in those produced from healthy sweet potatoes. Furthermore, Imo-Shochu produced from stressed sweet potatoes has a quality similar to a Muscat flavor: however, this could be "Imo-Itamisyu".
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