1
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Feng Y, Xie Z, Huang M, Tong X, Hou S, Tin H, Zhao M. Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. Food Res Int 2024; 177:113756. [PMID: 38225154 DOI: 10.1016/j.foodres.2023.113756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 11/17/2023] [Accepted: 11/22/2023] [Indexed: 01/17/2024]
Abstract
The flavor regulation of soy sauce fermented in winter is imminent challenge for the industry, while fermentation temperature is considered as an effective method to fortify soy sauce flavor. Thus, industrial-level fermentation systems with controlled temperature at 30°C (SSCT) and regular temperature (SSRT) in winter were designed to elucidate molecular basis and microbial regulatory mechanism of temperature-controlled flavor enhancement of soy sauce. Sensory evaluation suggested 30°C fermentation enhanced caramel-like, floral, fruity, roasted nut and smoky aroma. A total of 160 volatiles were identified, of which 39 components were evaluated for odor activity value (OAV). Eleven volatiles were determined as the odor markers distinguishing the aroma profiles of SSRT and SSCT, among which 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, caramel-like), β-damascenone (floral), ethyl 2-methylpropanoate (fruity), ethyl acetate (fruity) and 2/3-methyl-1-butanol (malty, alcoholic) were largely responsible for the flavor enhancement. Moreover, high-throughput sequencing results demonstrated the temperature intervention induced more differential bacterial structure (R = 0.324, P = 0.001) than fungal structure (R = 0.069, P = 0.058). Correlation analysis revealed dominant and low-abundance genus together drove the formation and variation of volatile profile, particularly Weissella, Tetragenococcus, Starmerella and Pediococcus. Representatively, the formation pathways of key aroma substances HDMF and 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF) were elaborated. Both temperature-mediated abiotic reactions and gene functions of microbiota were proposed to favor the yields of HDMF and C5 precursor of HEMF, whereas the small populations of Zygosaccharomyces and insufficient acetaldehyde limited the elevation of the HEMF level through the biosynthesis pathway. This study provided the practical and theoretical basis for the industrial applications of temperature control in soy sauce fermentation.
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Affiliation(s)
- Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Ziming Xie
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Mingtao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xing Tong
- Guangdong Haitian Innovation Tech Co., Ltd., Foshan, Guangdong 528000, China
| | - Sha Hou
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, Guangdong 528511, China
| | - Hoeseng Tin
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, Guangdong 528511, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
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2
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Zanghelini G, Giampaoli P, Athès V, Vitu S, Wilhelm V, Esteban-Decloux M. Charentaise distillation of cognac. Part I: Behavior of aroma compounds. Food Res Int 2024; 178:113977. [PMID: 38309919 DOI: 10.1016/j.foodres.2024.113977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/29/2023] [Accepted: 01/03/2024] [Indexed: 02/05/2024]
Abstract
The Charentaise distillation plays an essential role in designing cognac aroma by extracting and selectively concentrating aroma compounds from the wine along with ethanol, in addition to promoting compound formation or degradation through different chemical reactions. This traditional mode of distillation still relies heavily on empirical knowledge and the impact of its different parameters on the composition of cognac is not fully elucidated. In this context, this study aimed to broaden the current knowledge on the behavior of aroma compounds throughout the two steps of the Charentaise distillation and to investigate the formation of aroma compounds during the operation, an aspect which is seldom considered. The concentration profiles of 62 aroma compounds were represented over time for a wine and a brouillis distillation in usual scale (25 hL) with recycling. A classification system was then proposed to group compounds based on their volatilities at different ethanol concentrations in the boiling liquid, their concentration profiles and their chemical properties. This could help identify how chemical characteristics of aroma compounds affect their volatilities in hydroalcoholic media during distillation. In addition, several compounds appear to be formed during distillation, most of which are terpenes, norisoprenoids and aldehydes. Finally, to highlight the importance of different compounds to the aroma of freshly distilled cognac, their odor activity values (OAV) in the heart fraction were estimated, revealing isobutanol and (E)-ß-damascenone to be the most odorant compounds. These results provided additional elements of understanding for different aspects of the Charentaise distillation for the production of cognac, several of which can be transposed, at least in part, to different modes of distillation pertaining to other distilled beverages.
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Affiliation(s)
- Gabriela Zanghelini
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Pierre Giampaoli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Violaine Athès
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Stéphane Vitu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France; CNAM, 75003 Paris, France.
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3
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Nishitani A, Hiramatsu K, Kadooka C, Mori K, Okutsu K, Yoshizaki Y, Takamine K, Tashiro K, Goto M, Tamaki H, Futagami T. Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. kawachii. J Biosci Bioeng 2023; 136:443-451. [PMID: 37775438 DOI: 10.1016/j.jbiosc.2023.09.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/17/2023] [Accepted: 09/07/2023] [Indexed: 10/01/2023]
Abstract
A putative methyltransferase, LaeA, controls citric acid production through epigenetic regulation of the citrate exporter gene, cexA, in the white koji fungus Aspergillus luchuensis mut. kawachii. In this study, we investigated the role of another epigenetic regulator, heterochromatin protein 1, HepA, in citric acid production. The ΔhepA strain exhibited reduced citric acid production in liquid culture, although to a lesser extent compared to the ΔlaeA strain. In addition, the ΔlaeA ΔhepA strain showed citric acid production similar to the ΔlaeA strain, indicating that HepA plays a role in citric acid production, albeit with a less-significant regulatory effect than LaeA. RNA-seq analysis revealed that the transcriptomic profiles of the ΔhepA and ΔlaeA strains were similar, and the expression level of cexA was reduced in both strains. These findings suggest that the genes regulated by HepA are similar to those regulated by LaeA in A. luchuensis mut. kawachii. However, the reductions in citric acid production and cexA expression observed in the disruptants were mitigated in rice koji, a solid-state culture. Thus, the mechanism by which citric acid production is regulated differs between liquid and solid cultivation. Further investigation is thus needed to understand the regulatory mechanism in koji.
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Affiliation(s)
- Atsushi Nishitani
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Center for Advanced Science Research and Promotion, Kagoshima University, Kagoshima 890-0065, Japan
| | - Kentaro Hiramatsu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Kagoshima 890-0065, Japan
| | - Chihiro Kadooka
- Department of Biotechnology and Life Sciences, Faculty of Biotechnology and Life Sciences, Sojo University, Kumamoto 860-0082, Japan
| | - Kazuki Mori
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Kayu Okutsu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Kagoshima 890-0065, Japan; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Yumiko Yoshizaki
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Kagoshima 890-0065, Japan; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Kazunori Takamine
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Kagoshima 890-0065, Japan; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Kosuke Tashiro
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Masatoshi Goto
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga 840-8502, Japan
| | - Hisanori Tamaki
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Kagoshima 890-0065, Japan; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Taiki Futagami
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Kagoshima 890-0065, Japan; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan.
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4
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Nose A, Shoji H, Kozaki D, Takeoka M. Reduction of the alcohol-stimulative taste of Japanese pot-distilled spirits. J Biosci Bioeng 2023; 136:287-294. [PMID: 37507256 DOI: 10.1016/j.jbiosc.2023.06.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 05/30/2023] [Accepted: 06/21/2023] [Indexed: 07/30/2023]
Abstract
The Japanese traditional pot-distilled spirit shochu has various tastes that are produced by variations in the manufacturing processes. In this study, an alcohol-stimulative taste was organoleptically evaluated using shochu samples, and the chemical components and proton nuclear magnetic resonance (1H NMR) spectra were measured. In some shochu samples, the alcohol-stimulative taste was weaker than that of the standard 15% (v/v) EtOH-H2O mixture, and the water-ethanol hydrogen-bonding structure was stronger compared to a water-ethanol solution. However, some shochu samples filtered with ion-exchange resin had a strong alcohol-stimulative taste comparable to that of the standard 15% (v/v) EtOH-H2O mixture, and the hydrogen-bonding structure was found to be similar to that of the water-ethanol solution. We also investigated the effect of MgCl2 on reducing the alcohol-stimulative taste, and it was observed most strongly with in shochu samples filtered with ion-exchange resin. The change in chemical shift values of the 1H NMR spectra was also the largest in ion-exchange resin filtered shochu samples. The sensory reduction in the alcohol-stimulative taste could be enhanced by the strengthening of the water-ethanol hydrogen-bonding structure. Shochu samples contained many components in larger quantities compared to vodkas. It was found that MgCl2 could reduce the alcohol-stimulative taste of shochu samples. Some salts, such as MgCl2, can be introduced into spirits through the water used to dilute the ethanol content before bottling the products. Our results indicated that some components, such as MgCl2, present in water used can reduce the alcohol-stimulative taste of different spirits produced worldwide.
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Affiliation(s)
- Akira Nose
- Department of Nutritional Sciences, Faculty of Human Ecology, Yasuda Women's University, 6-13-1 Yasuhigashi, Asaminami-ku, Hiroshima 731-0153, Japan.
| | - Hiroshi Shoji
- Technical Development Center, The Nikka Whisky Distilling Co., Ltd., 967 Matsuyama, Masuo, Kashiwa, Chiba 277-0033, Japan
| | - Daisuke Kozaki
- Department of Chemistry and Biotechnology, Faculty of Science and Technology, Kochi University, 2-5-1 Akebono-cho, Kochi City, Kochi 780-8520, Japan
| | - Marino Takeoka
- Department of Chemistry and Biotechnology, Faculty of Science and Technology, Kochi University, 2-5-1 Akebono-cho, Kochi City, Kochi 780-8520, Japan
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Okutsu K, Yamamoto Y, Matsuo F, Yoshizaki Y, Futagami T, Tamaki H, Maeda G, Tsuchida E, Takamine K. Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane. J Biosci Bioeng 2023; 135:458-465. [PMID: 37076402 DOI: 10.1016/j.jbiosc.2023.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/26/2022] [Accepted: 03/16/2023] [Indexed: 04/21/2023]
Abstract
Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, obtained by evaporating water from sugarcane (Saccharum officinarum L.) juice. To clarify the effects of sugarcane cultivars on the sensory quality of kokuto-shochu, we investigated the flavor characteristics and composition of volatiles in kokuto-shochu prepared from kokuto using three different sugarcane cultivars, NiF8, Ni15, and RK97-14. Furthermore, experiments were conducted by using the cultivars collected between 2018 and 2020 to observe annual variations in their properties. The amino acid content of the three kokuto varieties did not differ significantly, but the amino acid content of NiF8 was two to five times higher than that of RK97-14, which was the same for all samples collected in the selected years. The browning degrees of kokuto were also higher in NiF8, and they were positively correlated to the amino acid contents of kokuto. The kokuto-like aroma of shochu made from Ni15 was stronger than that of shochu made from RK97-14. The concentration of ethyl lactate in shochu made from Ni15 was higher, however, the concentration of guaiacol was the lowest in the three cultivars' products. Shochu made from NiF8 had the highest levels of Maillard reaction products (MRPs; pyrazines and furans), β-damascenone, and guaiacol amounts. In contrast, shochu made from RK97-14 tended to have a fruity flavor, and lower MRP levels than those made from NiF8. Thus, it was shown that sugarcane cultivars affect the sensory characteristics and volatiles in kokuto-shochu.
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Affiliation(s)
- Kayu Okutsu
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Yuka Yamamoto
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Fumiya Matsuo
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Yumiko Yoshizaki
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Hisanori Tamaki
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Goki Maeda
- Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman-city, Okinawa 901-0336, Japan.
| | - Eito Tsuchida
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman-city, Okinawa 901-0336, Japan.
| | - Kazunori Takamine
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
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6
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Isolation and identification of progenitors, glycoconjugates of β‐damascenone precursors, in sweet potato (
Ipomoea batatas
). FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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7
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Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. Foods 2022; 11:foods11172598. [PMID: 36076783 PMCID: PMC9455666 DOI: 10.3390/foods11172598] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 12/02/2022] Open
Abstract
As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.
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Liu G, Serikawa J, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K. Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Genqiao Liu
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Juna Serikawa
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Yumiko Yoshizaki
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Taiki Futagami
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Hisanori Tamaki
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Kazunori Takamine
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
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9
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Iwasaki F, Sunao M, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K, Sameshima Y. Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar. J Biosci Bioeng 2020; 130:360-366. [PMID: 32561073 DOI: 10.1016/j.jbiosc.2020.05.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/12/2020] [Accepted: 05/12/2020] [Indexed: 10/24/2022]
Abstract
Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, a non-centrifugal brown cane sugar. When manufacturing kokuto, lime is added to the sugarcane juice to accelerate the crystallization of sucrose. Although the liming process differs depending on the manufacturer, the effects of liming on the quality of kokuto-shochu are unclear. Therefore, we investigated the flavor characteristics and volatiles present in kokuto-shochu prepared from kokuto with different liming degrees. Kokuto-shochu prepared from kokuto without liming had a pronounced kokuto-like flavor with a rich taste and contained higher contents of nerolidol, nonanal, acetoin, β-damascenone, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to that prepared from kokuto with liming. On the other hand, kokuto-shochu prepared from kokuto with excess liming had a comparative grassy flavor. It contained higher esters, 4-vinylguaiacol, and pyrazines compared to other shochu. The levels nerolidol, isoamyl acetate, nonanal, and acetoin were affected by the mash pH during fermentation, and thus, liming would affect the formation of such volatiles via changing the mash pH. In contrast, pyrazines, 4-vinylguaiacol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were not affected by mash pH, and their levels in the kokuto-shochu were consistent with those in kokuto raw materials. These results suggested that the liming process affects the levels of volatiles in kokuto-shochu by changing the mash pH and volatile levels in kokuto raw materials.
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Affiliation(s)
- Fumina Iwasaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Miyuki Sunao
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Yumiko Yoshizaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Taiki Futagami
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Hisanori Tamaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Kazunori Takamine
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Yoshihiro Sameshima
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
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10
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Ikenaga T, Lavin EH, Acree TE. A Savory Odorant in Sweet Potato Shochu: 2-Methyl-3-(Methyldithio)-Furan. CHEMOSENS PERCEPT 2017. [DOI: 10.1007/s12078-017-9222-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Shiraishi Y, Yoshizaki Y, Ono T, Yamato H, Okutsu K, Tamaki H, Futagami T, Yoshihiro S, Takamine K. Characteristic odour compounds inshochuderived from ricekoji. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.334] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Yohei Shiraishi
- Bio'c, Co., Ltd; 111-1 Uchida, Muro-cho Toyohashi City Aichi 441-8087 Japan
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan
| | - Yumiko Yoshizaki
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan
| | - Toshifumi Ono
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan
| | - Hiroaki Yamato
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan
| | - Kayu Okutsu
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan
| | - Hisanori Tamaki
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan
| | - Taiki Futagami
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan
| | - Sameshima Yoshihiro
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan
| | - Kazunori Takamine
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan
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Okutsu K, Yoshizaki Y, Kojima M, Yoshitake K, Tamaki H, Kazunori T. Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.305] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Kayu Okutsu
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; Korimoto 1-21-24 Kagoshima 890-0065 Japan
| | - Yumiko Yoshizaki
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; Korimoto 1-21-24 Kagoshima 890-0065 Japan
| | - Mai Kojima
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; Korimoto 1-21-24 Kagoshima 890-0065 Japan
| | - Kazuya Yoshitake
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; Korimoto 1-21-24 Kagoshima 890-0065 Japan
| | - Hisanori Tamaki
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; Korimoto 1-21-24 Kagoshima 890-0065 Japan
| | - Takamine Kazunori
- Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; Korimoto 1-21-24 Kagoshima 890-0065 Japan
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Kobayashi F, Odake S. Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1530-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Geffroy O, Lopez R, Serrano E, Dufourcq T, Gracia-Moreno E, Cacho J, Ferreira V. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes. Food Chem 2015; 187:243-53. [PMID: 25977023 DOI: 10.1016/j.foodchem.2015.04.105] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 04/20/2015] [Accepted: 04/21/2015] [Indexed: 11/30/2022]
Abstract
Experiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of the wines induced by pre-fermentation heating of the grapes followed by alcoholic fermentation in liquid phase or in solid phase. In comparison to a standard vinification, we showed that a two-hour heat treatment at 70 °C induced a significant loss in several grape-derived aroma compounds (terpenols, norisoprenoids and some phenols) associated with an increase in α-terpineol, guaiacol and 2,6-dimethoxyphenol, which suggests thermal degradation. A significant increase in most of the ethyl esters, in acetates and in fatty acids were observed in wines fermented in liquid phase, together with a decrease in fusel alcohols. The substantial modification in the amino acid composition of the must seems to be a crucial element for the understanding of these changes.
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Affiliation(s)
- Olivier Geffroy
- Institut Français de la Vigne et du Vin Pôle Sud-Ouest, V'innopôle, BP22, F-81310 Lisle Sur Tarn, France.
| | - Ricardo Lopez
- Laboratorio de Análisis del Aroma y Enología, Facultad de Ciencias, Aragón Institute of Engineering Research I3A, Universidad Zaragoza, Pedro Cerbuna 12, E-50009 Zaragoza, Spain
| | - Eric Serrano
- Institut Français de la Vigne et du Vin Pôle Sud-Ouest, V'innopôle, BP22, F-81310 Lisle Sur Tarn, France
| | - Thierry Dufourcq
- Institut Français de la Vigne et du Vin Pôle Sud-Ouest, Domaine de Mons, F-32100 Caussens, France
| | - Elisa Gracia-Moreno
- Laboratorio de Análisis del Aroma y Enología, Facultad de Ciencias, Aragón Institute of Engineering Research I3A, Universidad Zaragoza, Pedro Cerbuna 12, E-50009 Zaragoza, Spain
| | - Juan Cacho
- Laboratorio de Análisis del Aroma y Enología, Facultad de Ciencias, Aragón Institute of Engineering Research I3A, Universidad Zaragoza, Pedro Cerbuna 12, E-50009 Zaragoza, Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología, Facultad de Ciencias, Aragón Institute of Engineering Research I3A, Universidad Zaragoza, Pedro Cerbuna 12, E-50009 Zaragoza, Spain
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Kobayashi F, Ikeura H, Odake S, Sakurai H. Quality evaluation of sake treated with a two-stage system of low pressure carbon dioxide microbubbles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11722-11729. [PMID: 25393608 DOI: 10.1021/jf5038618] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
To determine optimal temperature of a two-stage system of low pressure carbon dioxide microbubbles (MB-CO2) for inactivating enzymes in unpasteurized sake (UPS), the effect of two-stage MB-CO2 containing a heating coil at various temperatures on the inactivation of the α-glucosidase in UPS was investigated, and the quality of the sake treated by two-stage MB-CO2 was estimated by sensory evaluation and component analysis. α-Glucosidase activity in the UPS was completely inactivated by two-stage MB-CO2 with a heating coil at 45 °C for 50 min, 55 °C for 5 min, 65 °C for 10 s (MB65), and 75 °C for 1 s, respectively. The quality of the MB65's sake was determined to be significantly excellent by the sensory evaluation. The reason was suggested to be due to relatively low contents of free amino acids, change in organic acid balance, and less damage to volatile compounds.
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Affiliation(s)
- Fumiyuki Kobayashi
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University , Musashino, Tokyo, 180-8602, Japan
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