Changes in the Aroma Compounds of Sake during Aging

Isogai, Atsuko; Utsunomiya, Hitoshi; Kanda, Ryoko; Iwata, Hiroshi

doi:10.1021/jf047933p

Cited by 100 publications

(70 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Accordingly, it is assumed that these aliphatic aldehydes and sulfide compounds were produced by steam heating, and were then reduced during the koji production process. Dimethyl trisulfide is responsible for the 'off-flavour' associated with sake, and its prominence increases as the sake ages 7 . Thus, during the production of rice koji, the off-flavour derived from rice decreases.…”

Section: Comparison Of Volatile Compounds In Steamed Rice and Rice Kojismentioning

confidence: 99%

Analysis of Volatile Compounds in Shochu Koji, Sake Koji, and Steamed Rice by Gas Chromatography-Mass Spectrometry

Yoshizaki

Yamato

Takamine

et al. 2010

Journal of the Institute of Brewing

View full text Add to dashboard Cite

The volatile compounds in three types of koji (yellow, white, and black) and steamed rice were investigated using gas chromatography-mass spectrometry. The objective of this study was to characterize each koji type based on its profile of volatile compounds. From the steamed rice and rice koji samples examined, a total of 29 volatile compounds were identified. Butanal, hexanal, dimethyl trisulfide and cyclohexyl isothiocyanate were detected only in steamed rice. The volatile profile of yellow koji (sake koji) was distinct from those of white and black kojis (shochu koji). On the basis of relative peak areas, alcohols and aldehydes were identified as being more abundant in yellow koji. White and black kojis had similar volatile profiles, and had a greater abundance of furans than yellow koji. We assume that the different suites of volatile compounds identified in shochu and sake kojis impart the respective characteristic flavours to shochu and sake.

show abstract

Section: Comparison Of Volatile Compounds In Steamed Rice and Rice Kojismentioning

confidence: 99%

Analysis of Volatile Compounds in Shochu Koji, Sake Koji, and Steamed Rice by Gas Chromatography-Mass Spectrometry

Yoshizaki

Yamato

Takamine

et al. 2010

Journal of the Institute of Brewing

View full text Add to dashboard Cite

show abstract

“…It is one of the most popular alcoholic beverages with an annual consumption of more than 2 million kiloliters in China, especially in the south 30 . Comparing sake which is typically described as having "caramel," "burnt," "heavy," and "complicated" characteristics 12 , Chinese rice wine has the characteristics of "yellow," "sweet aroma" and "abundant nutrition". According to its concentration of sugar, Chinese rice wine could be classified into four categories: dry type, semi-dry type, semi-sweet type, and sweet type rice wines.…”

Section: Introductionmentioning

confidence: 99%

“…The volatile and semi-volatile compounds in Chinese rice wine are considered the major components of the particular aroma of Chinese rice wine. In the studies of sake, esters, acids, sulfur compounds and carbonyl compounds were reported to contribute to the sake aroma, especially 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) was identified as a burnt flavoring compound for sake aroma 1,12 . However, in previous Chinese rice wine reports, less than 50 volatile and semi-volatile compounds were detected by liquid-liquid extraction (LLE), static headspace, direct-inject gas chromatography 16 .…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

Luo

Fan

2008

Journal of the Institute of Brewing

132

137

View full text Add to dashboard Cite

The volatile and semi-volatile compounds of Chinese rice wines were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrum (GC-MS). The original Chinese rice wine samples were diluted with deionized water to a final concentration of 6% (v/v) ethanol and then extracted by HS-SPME. The samples were pre-equilibrated at 50°C for 15 min and extracted with stirring at the same temperature for 45 min prior to injection into a GC-MS. A total of 97 volatile and semi-volatile compounds were identified from ten Chinese typical rice wine samples, including 13 alcohols, 8 acids, 28 esters, 4 aldehydes and ketones, 17 aromatic compounds, 3 lactones, 6 phenols, 3 sulphides, 9 furans and 6 nitrogen-containing compounds, of which, 39 compounds were firstly reported in Chinese rice wine. By stepwise linear discrimination analysis, the ten Chinese rice wine samples could be classified into three groups according to the production area, and in particular, the production technologies.

show abstract

“…Future studies involving the monitoring of compounds with aromatic properties are needed for a better understanding of the awamori aging process. Sulfur compounds contribute to the characteristic aromas of alcoholic beverages such as shochu, sake, and beer (Tamaki et al, 1986;Isogai, 2005). We detected several sulfur compounds among the natural vaporized aroma compounds, including carbon disulfide, dimethyl sulfide, S-methyl thioacetate, dimethyl disulfide, S-ethyl thioacetate, dimethyl trisulfide, and benzothiazole.…”

Section: Resultsmentioning

confidence: 67%

Initial Volatile Aroma Profiles of Young and Aged Awamori Shochu Determined by GC/MS/Pulsed FPD

Taira

Tsuchiya

Furudate

2012

FSTR

View full text Add to dashboard Cite

The natural vaporized aroma compounds present in awamori shochu were determined by a threestage volatile organic compound (VOC) concentration technique consisting of on-line GC combined with MSD and PFPD. Several short-chain esters appear to predominantly contribute to the fruity aroma, including ethyl formate, methyl formate, ethyl propionate, and ethyl butyrate, which are typically contained in the natural vaporized aroma of awamori. Compounds that act as stimulant flavor compounds, including 2-methyl propanal, 3-methyl butanal, pentanal, hexanal, octanal, nonanal, and the ketones 2-butanone, 4-methyl-2-pentanone, 2-heptanone, and 3-octanone, were also detected as minor components. Sulfur compounds that impart strong odor/flavor, such as dimethyl trisulfide, benzothiazole, dimethyl trisulfide, and benzothiazole, were detected initially, but their levels tended to decrease with aging. We also found that ethers, including tetrahydrofuran and 1,1-diethoxyethane, increased in aged awamori. Thus the profiles of these compounds changed during aging, resulting in a milder and sweeter flavor. These results suggest that the natural vaporized aroma would contribute to the initial characteristics of the unique awamori aroma.

show abstract

Changes in the Aroma Compounds of Sake during Aging

Cited by 100 publications

References 22 publications

Analysis of Volatile Compounds in Shochu Koji, Sake Koji, and Steamed Rice by Gas Chromatography-Mass Spectrometry

Analysis of Volatile Compounds in Shochu Koji, Sake Koji, and Steamed Rice by Gas Chromatography-Mass Spectrometry

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

Initial Volatile Aroma Profiles of Young and Aged Awamori Shochu Determined by GC/MS/Pulsed FPD

Contact Info

Product

Resources

About