Introduction

The purpose of this work is to determine the key odorants (KO) in shochu, a Japanese spirit made from sweet potato, barley, rice, soba, or sugarcane extract fermented with 20% rice koji. Each carbohydrate source produces a mild flavored spirit, but sweet potato produces shochu with a strong savory character.

Methods

The KOs released by sweet potato, barley, rice, and sugarcane shochus were determined using headspace solid-phase micro-extraction (HS-SPME), gas chromatography-olfactometry (GC-O) dilution analysis to determine aroma characteristics, gas chromatography-mass spectrometry (GC-MS), and authentic standards to determine identity.

Results

The five top KOs found in sweet potato shochu were ethyl octanoate, ethyl cinnamate, 2-methyl-3-furanthiol, β-damascenone, 2-methyl-3-(methyldithio)-furan. The five top KOs in barley, rice, and sugarcane shochus were ethyl octanoate, ethyl hexanoate, isoamyl acetate, ethyl 2-methylbutanoate, and ethyl isobutyrate.

Conclusion

The unique savory aroma of sweet potato was found to have higher levels of ethyl cinnamate, 2-methyl-3-furanthiol, and 2-methyl-3-(methyldithio)-furan while the five top KOs in barley-, rice-, and sugarcane-derived shochus were esters common in most alcoholic fermentations.

Implications

There is growing evidence that a small number of odorants determine our perception of food aroma. The first challenge is to determine what these key odorants are and second to determine the rules used by the olfactory system to create odor images. This research identifies candidates for the unique aroma of sweet potato shochu.

中文翻译：

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甘薯烧酒的咸味：2-甲基-3-（甲基二硫代）-呋喃

介绍

这项工作的目的是确定烧酒中的关键气味（KO），这是一种日本烈酒，由甘薯，大麦，大米，荞麦面或甘蔗提取物制成，并用20％大米曲发酵而成。每种碳水化合物来源都会产生温和的风味，但是甘薯会产生带有强烈咸味的烧酒。

方法

使用顶空固相微萃取（HS-SPME），气相色谱-嗅觉比色法（GC-O）稀释分析法测定香气特性，气相色谱-质谱法测定甘薯，大麦，大米和甘蔗释放的KO光谱法（GC-MS）和真实的标准来确定身份。

结果

在甘薯烧酒中发现的五个最高KO是辛酸乙酯，肉桂酸乙酯，2-甲基-3-呋喃硫醇，β-大马烯酮，2-甲基-3-（甲基二硫代）-呋喃。大麦，大米和甘蔗中的五个最高KO是辛酸乙酯，己酸乙酯，乙酸异戊酯，2-甲基丁酸乙酯和异丁酸乙酯。

结论

发现甘薯独特的香气具有较高的肉桂酸乙酯，2-甲基-3-呋喃硫醇和2-甲基-3-（甲基二硫代）呋喃含量，而大麦，大米和大麦中的五个最高KO甘蔗衍生的och蛇是大多数酒精发酵中常见的酯。

含义

越来越多的证据表明，少量的气味决定了我们对食物香气的感知。第一个挑战是确定这些关键气味剂是什么，其次要确定嗅觉系统用来创建气味图像的规则。这项研究确定了红薯烧酒独特香气的候选者。