Characteristic flavor of Kansho-shochu (sweet potato spirit).

Ohta, Takeo; Ikuta, Rokuya; Nakashima, Masaki; Morimitsu, Yuzou; Samuta, Takashi; Saiki, Hiroshi

doi:10.1271/bbb1961.54.1353

Cited by 16 publications

(5 citation statements)

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“…Geraniol (1) and linalool (3) are considered to be the most important of the monoterpene alcohols as they are present in greater concentrations, and have lower flavour thresholds than other major wine monoterpenes [22]. Geraniol (1), nerol (2), linalool (3), α-terpineol (4) and related compounds are also considered to be important to the flavour of other alcoholic beverages [23,24], soft drinks [20] and are widely used in the perfume and flavour industries [25].…”

Section: Introductionmentioning

confidence: 99%

Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine

et al. 2003

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A mixture of [(2)H(7)]-geraniol, [(2)H(7)]-nerol, [(2)H(7)]-linalool and [(2)H(7)]-alpha-terpineol was prepared for use as internal standards in a rapid and accurate analytical method, employing gas chromatography-mass spectrometry (GC/MS), to determine the concentration of geraniol, nerol, linalool and alpha-terpineol in wine. The method avoids the possible formation, degradation and interconversion of these compounds during their analysis.

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Section: Introductionmentioning

confidence: 99%

Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine

et al. 2003

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“…They were detected at slightly higher concentrations in shochu‐180 than in shochu‐120. Since aroma thresholds of rose oxide and β ‐damascenone were 0.35 µg/L in 25% (v/v) ethanol and 0.05 µg/L in 10% (v/v) ethanol, respectively, they could affect the overall aroma of shochu‐180 despite their low concentrations .…”

Section: Resultsmentioning

confidence: 99%

“…These MTA are liberated in their free form during fermentation. Geraniol and nerol were reported to be present in sweet potatoes in their glycoside forms and were found to be hydrolysed by the β ‐glucosidase of koji mould during alcoholic fermentation . Previously, it was revealed that precursors of MTA were concentrated in the skin and hulls of sweet potatoes .…”

Section: Introductionmentioning

confidence: 99%

Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit

et al. 2016

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Imo‐shochu is a Japanese traditional spirit made from sweet potatoes. Characteristic volatile compounds in imo‐shochu are mainly derived from the sweet potato and its flavour significantly depends on the quality and cultivar of sweet potato used. Thus, the effects of the cultivation period of sweet potatoes on sensory characteristics and composition of volatile compounds of imo‐shochu were investigated. Sweet potatoes (cv. Koganesengan) used in this study were harvested at 120, 150 or 180 days after planting, and each sample was used to prepare imo‐shochu. The imo‐shochu samples were evaluated by eight panellists in a blind study, who ranked them on the basis of various odour and taste attributes. Rank sums were calculated and data were analysed using the Friedman test. The compositions of the volatile compounds in the imo‐shochu samples were analysed using gas chromatography–mass spectrometry (GC‐MS). Sensory evaluations showed that a longer cultivation period of the sweet potatoes enhanced the floral aroma and characteristic taste of imo‐shochu. In addition, imo‐shochu prepared with the sample cultivated for 150 days was evaluated to have a sweeter taste than that prepared with the other samples. The GC‐MS analysis showed that imo‐shochu prepared with the sample cultivated for 180 days contained a lower concentration of monoterpene alcohols, but higher concentrations of β‐damascenone, rose oxide, and fatty acid esters than the imo‐shochu prepared with the sample cultivated for 120 days. These differences in the composition of the volatile compounds affected the sensory qualities of the imo‐shochu. Copyright © 2016 The Institute of Brewing & Distilling

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“…Rhamnosidase (with β-glucosidase and arabinosidase) is used for aroma enhancement in winemaking. Monoterpene alcohols such as geraniol, linalool, and αterpineol are the most important flavoring substances in alcoholic beverages such as wine (Marais 1983;Mateo and Jiménez 2000) and sweet potato shochu (Ohta et al 1990). A large number of mono-terpenes are present in odorless diglycoside conjugates, the hydrolysis of these diglycosides occur in two enzymatic steps (Günata et al 1988;Zverlov et al 2000).…”

Section: Aroma Enhancement In Winementioning

confidence: 99%

Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications

Singh¹,

Singh²,

Singh³

et al. 2021

SDRP JFST

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Yeasts have been used for the heterologous production of a range of enzymes. However, α-L-rhamnosidase production in yeasts as well as its vast potential for biotechnological processes is less reported. α-L-Rhamnosidase is one of the important biotechnologically attractive enzymes in several industrial and biotechnological processes. In food and agriculture industries, the enzyme catalyzes the hydrolysis of hesperidin to release L-rhamnose and hesperidin glucoside, industrial removal of bitterness from citrus juices caused by naringin, and enhancing aroma in grape juices and derived beverages. In pharmaceutical and chemical industries, this enzyme is used in the structural determination of polysaccharides, glycosides and glycolipids, metabolism of gellan, conversion of chloropolysporin B to chloropolysporin C, and production of prunin. Rhamnosidases are extensively distributed in fungi and bacteria while their production from yeast sources is less reported. Yeast rhamnosidase is very important as it is produced in short-duration fermentation, with enhanced shelf life, high thermal stability, capable of retaining juice flavor, and is non-toxic for human consumption. In this review, an attempt has been made to fill up this gap by focusing on production, purification, characterization, structural and molecular biological studies of yeast rhamnosidase and its potential biotechnological applications. Keywords: Industrial applications, Naringin, Rhamnosidase, Yeast

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Characteristic flavor of Kansho-shochu (sweet potato spirit).

Cited by 16 publications

References 0 publications

Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine

Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine

Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit

Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications

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