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

作者：Yoshizaki Yumiko; Yamato Hiroaki; Takamine Kazunori; Tamaki Hisanori; Ito Kiyoshi; Sameshima Yoshihiro^*

来源：Journal of the Institute of Brewing, 2010, 116(1): 49-55.

DOI：10.1002/j.2050-0416.2010.tb00397.x

• Aspergillus sp.
• GC-MS
• large volume static headspace (LVSH)
• rice koji
• shochu
• volatile compounds

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.

• 出版日期2010