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.

国酒烧酒是一种传统的日本烈酒，由一种无离心力的棕色蔗糖国酒制成。在制造国酒时，将石灰添加到甘蔗汁中以加速蔗糖的结晶。固结过程因制造商而异，但是固结对国立烧酒质量的影响尚不清楚。因此，我们研究了用不同熟度的国角制备的国角烧酒中的风味特征和挥发物。Kokuto烧酒从准备kokuto没有黎明有一个明显的kokuto状的风味，具有丰富的味道，并且与用石灰制得的苦瓜相比，含有更高的神经甾醇，壬醛，乙酰缩醛，β-大马烯酮和4-羟基-2,5-二甲基-3（2 H）-呋喃酮含量。另一方面，用过量的石灰从国酒制备的国酒烧酒具有比较草的味道。与其他烧酒相比，它含有更高的酯，4-乙烯基愈创木酚和吡嗪。发酵过程中的the糖pH值会影响nerolidol，乙酸异戊酯，壬醛和乙醛的含量，因此，撒石灰会通过改变糖pH值而影响此类挥发物的形成。相反，吡嗪，4-乙烯基愈创木酚和4-羟基-2,5-二甲基-3（2 H呋喃酮不受液pH的影响，并且在国酒烧酒中的含量与国酒原料中的含量一致。这些结果表明，浸灰处理影响的挥发物的水平kokuto-shoch ù通过改变醪的pH和挥发性水平kokuto原料。