Changes in free fatty acids of awamori during aging |
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| Affiliation: | 1. Okinawa Taxation Office, 9 Asahimachi, Okinawa 900, Japan;7. The Union of Distillers Association of Okinawa Prefecture, 2-8-8 Minatomachi, Okinawa 900, Japan;71. National Research Institute of Brewing, 2-6-30 Takinogawa, Tokyo 114, Japan;1. Institute for Synthetic Biosystem/Department of Biochemical Engineering, School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing, 100081, PR China;2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, 100048, PR China;3. Institute of Biochemistry, University of Balochistan, Quetta, 87300, Pakistan |
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| Abstract: | The fatty acid components of awamori during aging were as follows. The total amount of volatile acids calculated as acetic acid ranged from 20 to 140 mg/l, the main acid was acetic acid, and the proportion of acetic acid to total acids ranged from 35 to 80 per cent. The main acids other than acetic acid were propionic acid and i-butyic acid. Differences were observed in fatty acid constituents between awamori and other alcoholic beverages.Certain components tended to increase during maturation in kame (porous earth-enware pots): acetic acid, i-butyric acid, i-valeric acid, valeric acid, capric acid, lauric acid, myristic acid and total fatty acids. Others, however, showed no distinct changes: propionic acid, butyric acid, caproic acid, caprylic acid, palmitic acid, stearic acid, oleic acid and linoleic acid.During maturation in non-porous containers (stainless-steel or glass-linked tanks), on the other hand, caprylic acid, capric acid, lauric acid and myristic acid components tended to increase, while no distinct changes however were shown by acetic acid, propionic acid, i-butyric, butyric acid, i-valeric acid, valeric acid, caproic acid, palmitic acid, stearic acid, oleic acid, linoleic acid and total fatty acids. |
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