Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation.
Red koji, which refers the solid culture grown koji mold on the steamed rice, is one of the ingredients of Asian fermented foods including the Japanese spirit shochu. This study was aimed at elucidating the characteristic flavor and key volatile compounds of red koji-shochu as well as the mechanism of their formation. Sensory evaluation showed that red koji-shochu has the distinctive flavors cheese, sour, milky, and oily. Fifteen key volatile compounds of red koji-shochu were identified by gas chromatography-mass spectrometry and high-performance liquid chromatography, and by comparison between red koji-shochu and white koji-shochu, as another typical shochu. The mash analysis revealed that ketone compounds and short-chain acids derive from red koji. Furthermore, although other key compounds were produced by yeast, it is highly likely that their concentrations were affected directly or indirectly by the high activities of protease and lipase in red koji.
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan. Electronic address: yenyenrahayu@gmail.com.
Yen Yen Sally
YY
Rahayu
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan. Electronic address: obana@ms.kagoshima-u.ac.jp.
Yumiko
Y
Yoshizaki
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan. Electronic address: yamaguchi@kurozu.co.jp.
Keiko
K
Yamaguchi
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan. Electronic address: okutsu@chem.agri.kagoshima-u.ac.jp.
Kayu
K
Okutsu
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan. Electronic address: futagami@chem.agri.kagoshima-u.ac.jp.
Taiki
T
Futagami
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan. Electronic address: noritama@ms.kagoshima-u.ac.jp.
Hisanori
H
Tamaki
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan. Electronic address: mysampo2@yahoo.co.jp.
Yoshihiro
Y
Sameshima
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan. Electronic address: takamine@ms.kagoshima-u.ac.jp.
Kazunori
K
Takamine
D000085:Acetates / Q000032:analysis; D000328:Adult; D002851:Chromatography, High Pressure Liquid; D004952:Esters / Q000032:analysis; D005260:Female; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008049:Lipase / Q000378:metabolism; D008297:Male; D008875:Middle Aged; D032741:Monascus / Q000378:metabolism*; D009812:Odorants / Q000032:analysis; D012275:Oryza / Q000382:microbiology; D053719:Tandem Mass Spectrometry; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*; D055815:Young Adult
D000085:Acetates; D004952:Esters; D055549:Volatile Organic Compounds; D008049:Lipase
Gas chromatography–mass spectrometry; Monascus sp.; Odor; Red koji; Shochu; Volatile compounds