The Formation of beta-Damascenone in Sweet Potato Shochu

作者：Yoshizaki Yumiko^*; Takamine Kazunori; Shimada Shogo; Uchihori Kayo; Okutsu Kayu; Tamaki Hisanori; Ito Kiyoshi; Sameshima Yoshihiro

来源：Journal of the Institute of Brewing, 2011, 117(2): 217-223.

• beta-damascenone
• distillation
• fermentation
• sweet potato shochu

The formation of beta-damascenone during shochu manufacture was investigated by quantifying beta-damascenone at each stage of manufacturing. Steamed sweet potato has a low level of free beta-damascenone (0.02-0.1 mu g/g). During fermentation, beta-damascenone was produced in small quantities that were degraded by yeast. Thus, the second mash accumulates little free beta-damascenone (approximately 17 mu g/L). The concentration profile in the fractionated distillate showed that beta-damascenone was produced during heating. Most beta-damascenone in shochu was formed during distillation, not during steam heating and fermentation. It is suggested that the level of beta-damascenone in shochu could be increased by reducing the of the second mash and prolonging the distillation period. Sweet potato cultivars differed in total free and hydrolyzed beta-damascenone content and there was a strong association between each cultivar and its shochu beta-damascenone content. The selection of the sweet potato cultivar is important for determining the quantity of beta-damascenone in a shochu brew.

• 出版日期2011