GC-Olfactometry analysis of the aroma components in sake koji

Takahashi, M; Isogai, Atsuko; Utsunomiya, Hitoshi; Nakano, Shigeyoshi; Koizumi, Takeo; Totsuka, Akira

doi:10.6013/jbrewsocjapan1988.101.957

Cited by 16 publications

(8 citation statements)

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“…The concentration of phenylacetaldehyde was 3.6-fold higher in the red barley miso than that in the light-colored barley miso (Table 3; p-value < 0.05). This was contrary to our expectations because phenylacetaldehyde is one of the known important aromas of koji (Takahashi et al, 2006). On the other hand, the PCA (Fig.…”

Section: Figcontrasting

confidence: 99%

“…GC-MS analysis identified a total of 24 compounds commonly detected in all barley miso samples (Table 1). We focused on the concentrations of 1-octen-3-ol and phenylacetaldehyde, as these compounds are known to contribute to koji-like smell (Ito et al, 1990;Shiraishi et al 2016;Takahashi et al, 2006;Takahashi et al, 2007).…”

Section: Sensory Evaluation Of Barley Miso With Different Maturation Periodsmentioning

confidence: 99%

“…In addition, A. oryzae also produces odoriferous compounds, including 1-octen-3-ol, which is described as a main component of the mushroom-like smell of koji (Ito et al, 1990;Kamiński et al, 1972). It was previously reported that the mixture of five compounds, including 2-methyl-2-hepten-6-one, methional, 1-octen-3-one, 1-octen-3ol, and phenylacetaldehyde, could synergically represent kojismell with a similarity level of 88.3 % during the study course of the sake koji (Takahashi et al, 2006). Among these five compounds, three compounds, methional, 1-octen-3-one, and phenylacetaldehyde, which have a rose-like odor, especially contributed to the koji-smell.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

Kojo

Kawai

Shiraishi³

et al. 2019

FSTR

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Barley miso (Japanese soybean paste) is generally classified into either the light-colored type or the red type based on a short or long maturation time, respectively. In this study, we characterized barley miso with a focus on its koji-like smell. Sensory evaluation showed that koji-like smell was significantly reduced during the maturation process, especially after two months. However, comprehensive analysis of volatile compounds indicated that known constituents of koji-like smell, 1-octen-3-ol and phenylacetaldehyde, were present in similar and lower concentrations, respectively, in the light-colored barley miso compared to the red barley miso. In addition, most compounds, such as aldehydes and esters, were found in larger concentrations in the red barley miso than in the light-colored barley miso. These results suggest that maturation time has an important role in koji-like smell, and the contributions of decreases in 1-octen-3-ol and phenylacetaldehyde to koji-like smell during the maturation process remains unclear.

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Section: Figcontrasting

confidence: 99%

Section: Sensory Evaluation Of Barley Miso With Different Maturation Periodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

Kojo

Kawai

Shiraishi³

et al. 2019

FSTR

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“…The total alcohol content increased from 1.342 lg/g Mao-tofu to 2.181 lg/g during the 4 days of fermentation, and 1-octen-3-ol was especially abundant. It is responsible for the mushroom, green or cooked soybean character, and it has been isolated from rice wine, wheat Qu and sake koji (Ledauphin et al, 2003;Mo et al, 2009;Takahashi et al, 2006). Aldehydes are produced as a result of the transamination and decarboxylation of amino acids, or by Strecker degradation, and are reduced to alcohols.…”

Section: Identification and Quantification Of Volatile Compounds In Hmentioning

confidence: 99%

Main parameters and the dynamics of volatile compounds during the fermentation of Chinese Mao-tofu from Huangshan region

Yan

Dong

2019

Food Sci Biotechnol

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The physico-chemical parameters and kinetics of the volatile compounds during the fermentation of Chinese Mao-tofu was investigated. The levels of water soluble proteins, amino nitrogen and acidity increased gradually throughout the fermentation process, while that of reducing sugars peaked after 2 days before gradually declining. The protease activity increased significantly and reached the maximum levels at day 3, then it slightly decreased. The hardness and firmness decreased during the first 3 days, but both increased subsequently. The viscosity and adhesiveness was inversely related to the hardness and firmness. Forty-four volatile compounds were identified and quantified. Correlation analysis revealed significant correlation of the content of water soluble proteins and amino nitrogen with most volatile compounds. Acidity levels were positively correlated with that of ethyl caproate and hexyl alcohol, and negatively with 2-methyl butyric acid, palmitic acid, ethyl laurate, 1-octen-3-ol and 1-nonanol. Reducing sugar content was also positively correlated with ethyl caproate.

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“…The flavours play a role in determining the quality of the rice koji . Therefore, research was carried out to identify the key volatile compounds in rice koji , and isobutyraldehyde, isovaleraldehyde, 1‐octen‐3‐ol and phenylacetaldehyde were identified as the main contributors to the typical odours of rice koji . The term ‘ koji ’ was used in the sensory evaluation of sake by the National Research Institute of Brewing, Japan in 2006 .…”

Section: Introductionmentioning

confidence: 99%

Characteristic odour compounds inshochuderived from ricekoji

et al. 2016

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Shochu, a traditional Japanese distilled liquor, makes use of rice koji, which is koji mould grown on rice grain. Rice koji is an essential ingredient of Japanese liquors such as shochu, and it plays a role as a source of the enzyme to degrade starch. However, there has been no research on the effect of rice koji on the flavour of shochu. Therefore, in this study, the volatile compounds in shochu derived from rice koji were investigated. Two shochu samples were prepared to assess the contribution of rice koji to the flavour. One shochu sample was prepared from rice koji, yeast and water (rice koji-shochu). The other shochu sample was obtained from steamed rice and various enzymes instead of rice koji (enzyme-shochu), along with yeast and water. The volatile compounds were analysed by gas chromatography-mass spectrometry (GC-MS) and GC-MS/olfactometry with aroma extract dilution analysis. The results showed that enzyme-shochu had a higher flavour dilution value of dimethyl trisulphide and hexanal, whereas rice koji-shochu had a higher flavour dilution value of some ester compounds that imparted aromatic odours such as fruity. Some unknown peaks representing compounds that impart characteristic odours such as soda, potato, lavender, and tea-like were specifically detected in rice koji-shochu. The concentrations and calculated odour active values of 14 compounds were measured. These results showed that isovaleraldehyde, ethyl caprylate, ethyl caproate and ethyl 2-methylbutyrate played an important role in imparting the specific odour of rice koji-shochu.

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GC-Olfactometry analysis of the aroma components in sake koji

Abstract: In order to clarify the aroma compounds responsible for the aroma of sake koji, we identified these and examined the contribution of each aroma compound to the whole aroma. First of all, the intensity

Cited by 16 publications

References 0 publications

Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

Main parameters and the dynamics of volatile compounds during the fermentation of Chinese Mao-tofu from Huangshan region

Characteristic odour compounds inshochuderived from ricekoji

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