The Effects of Manufacturing Processes on Flavour of Rice-Shochu

The effects of koji, yeasts and distillation methods on fragrance of rice-shochu were studied and evaluated by sensory tests. The components of fragrance of rice-shochu were influenced by both koji and yeasts, especially, the distillates using sake-yeast contained much larger amount of n-propanol, i...

Full description

Saved in:
Bibliographic Details
Published inNIPPON SHOKUHIN KOGYO GAKKAISHI Vol. 34; no. 1; pp. 48 - 53
Main Authors ANDO, Shingo, DOI, Shigeta, TERAZONO, Katsuo, TAKAYAMA, Takumi, HANAI, Shiro
Format Journal Article
LanguageEnglish
Published Japanese Society for Food Science and Technology 15.01.1987
Online AccessGet full text

Cover

More Information
Summary:The effects of koji, yeasts and distillation methods on fragrance of rice-shochu were studied and evaluated by sensory tests. The components of fragrance of rice-shochu were influenced by both koji and yeasts, especially, the distillates using sake-yeast contained much larger amount of n-propanol, iso-amyl acetate, ethyl caprylate and ethyl caprate than those using shochu-yeast. The amount of ethyl esters of higher fatty acid reduced by usual distillation, vacuume distillation and vacuume distillation of filtered mash in the order named. According to sensory test, it was clear that the distillates by vacuume distillation had better flavour and taste and was evaluated as better than the others.
ISSN:0029-0394
DOI:10.3136/nskkk1962.34.48