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The Formation of P-Damascenone in Sweet Potato Shochu

机译：甘薯烧酒中对-大马烯酮的形成

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摘要

The formation of P-damascenone during shochu manufacture was investigated by quantifying (3-damascenone at each stage of manufacturing. Steamed sweet potato has a low level of free β-damascenone (0.02-0.1 μg/g). During fermentation, P-damas-cenone was produced in small quantities that were degraded by yeast. Thus, the second mash accumulates little free p-damas-cenone (approximately 17 μg/L). The concentration profile in the fractionated distillate showed that P-damascenone was produced during heating. Most β-damascenone in shochu was formed during distillation, not during steam heating and fermentation. It is suggested that the level of β-damascenone in shochu could be increased by reducing the pH of the second mash and prolonging the distillation period. Sweet potato cultivars differed in total free and hydrolyzed β-damascenone content and there was a strong association between each cultivar and its shochu β-damascenone content. The selection of the sweet potato cultivar is important for determining the quantity of β-damascenone in a shochu brew.
机译：通过定量研究（在制造的每个阶段为3-大马烯酮。在蒸熟的马铃薯中游离β-大马烯酮的含量较低（0.02-0.1μg/ g）），研究了烧酒过程中P-大马烯酮的形成。 -cen酮少量产生，并被酵母降解，因此第二个液中几乎没有游离的p-damas-cenone（约17μg/ L），分馏馏出液中的浓度曲线表明，在加热过程中产生了P-damascenone。 。烧酒中的β-大马烯酮大部分是在蒸馏过程中形成的，而不是在蒸汽加热和发酵过程中形成的，这表明可以通过降低第二液的pH值并延长蒸馏时间来提高烧酒中的β-大马烯酮的含量。游离和水解β-大马烯酮的总含量各不相同，每个品种与其烧酒β-大马烯酮的含量之间有很强的联系，选择甘薯品种很重要。用于测定烧酒中β-大马烯酮的含量。

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  • 来源
    《Journal of the Institute of Brewing》 |2011年第2期|p.217-223|共7页
  • 作者

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

  • 作者单位

    Laboratory of Shochu Fermentation Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan;

    Laboratory of Shochu Fermentation Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan;

    Laboratory of Shochu Fermentation Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan;

    Laboratory of Shochu Fermentation Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan;

    Laboratory of Shochu Fermentation Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan;

    Laboratory of Shochu Fermentation Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan;

    Laboratory of Shochu Fermentation Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan;

    Laboratory of Shochu Fermentation Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    β-damascenone; distillation; fermentation; sweet potato shochu;

    机译：β-大马烯酮;蒸馏发酵红薯烧酒;

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