Changes in the aroma compounds of sake during aging

被引：79

作者：

Isogai, A ^{[1
]}

Utsunomiya, H ^{[1
]}

Kanda, R ^{[1
]}

Iwata, H ^{[1
]}

机构：

[1] Natl Res Inst Brewing, Higashihiroshima 7390046, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2005年 / 53卷 / 10期

关键词：

aged sake aroma; dimethyltrisulfide; 3-methylbutanal; methional; stir bar sorptive extraction;

D O I：

10.1021/jf047933p

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Changes in the aroma of sake during aging were investigated by aroma extract dilution analysis (AEDA) and quantitative analysis using the stir bar sorptive extraction method. In AEDA, more odor zones were detected in aged sake than in fresh sake. The dilution factors of aldehydes, polysulfides, and some esters were greater in the aged sake, and their increase during aging was confirmed through a quantitative analysis of sake stored for 0-35 years. Among these compounds, 3-methylbutanal, methional, and dimethyltrisulfide (DMTS) were present in aged sake at concentrations exceeding their odor thresholds, and the highest odor active value was observed for DMTS. Sensory tests showed that supplementation with DMTS contributed to both the total odor intensity and the sulfury odor of aged sake aroma.

引用

页码：4118 / 4123

页数：6

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