EFFECTS OF KOJI RATIO ON THE FORMATION OF FLAVOR DURING RICE SHOCHU FERMENTATION

Authors
SAIGUSA T YAMAGAMI M OKAMURA S HARADA M
Citation
T. Saigusa et al., EFFECTS OF KOJI RATIO ON THE FORMATION OF FLAVOR DURING RICE SHOCHU FERMENTATION, Seibutsu kogaku kaishi, 73(2), 1995, pp. 105-108
Citations number
1
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
Seibutsu kogaku kaishi → ACNP
ISSN journal
09193758
Volume
73
Issue
2
Year of publication
1995
Pages
105 - 108
Database
ISI
SICI code
0919-3758(1995)73:2<105:EOKROT>2.0.ZU;2-X
Abstract
The koji ratio (rice for koji/rice for kake) had a significant influen ce on the formation of higher alcohols and aromatic esters by yeast (S accharomyces cerevisiae) during rice shochu fermentation. The concentr ations of acetaldehyde, isobutyl alcohol, isoamyl alcohol and beta-phe nylethyl alcohol in shochu increased with decreasing koji ratio. There was an optimum koji ratio for the formation of isoamyl acetate and be ta-phenylethyl acetate. The formol titration value in matured mash was about 3 ml at the optimum koji ratio.