Changes in ester compounds and higher alcohols of awamori during aging |
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| Institution: | 1. Okinawa Regional Taxation Office, 9 Asahimachi, Okinawa 900, Japan;7. Zuisen Distillers Co. Ltd., 1-35 Sakiyamacho, Okinawa 900, Japan;71. National Research Institute of Brewing, 2-6-30 Takinogaw, Tokyo 114, Japan;1. Max-Planck-Institut für Mathematik, Vivatsgasse 7, D-53111 Bonn, Germany;2. Institute of Mathematics, Ukrainian National Academy of Sciences, 3 Tereshchenkivs''ka Str., Kyiv, 01601, Ukraine;1. Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka 565-0871, Japan;2. National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan;1. Fraunhofer Institute for Solar Energy Systems, Heidenhofstraße 2, D-79110 Freiburg, Germany;2. Department for Microsystems Engeneering, University of Freiburg, Georges-Koehler-Allee 106, D-79110 Freiburg, Germany;1. Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, 010-0195, Japan;2. Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, 010-0923, Japan;1. Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan;2. Miyazaki Agricultural Research Institute, 5805 Shimonaka, Sadowara-cho, Miyazaki 880-0212, Japan;3. Center of Technology for Agroindustry, Gedung 610-612, LAPTIAB-BPPT, PUSPIPTEK, Serpong, Banten 15314, Indonesia;4. Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Suita, Japan;5. Osaka University-Shimadzu Omics Innovation Research Laboratories, Osaka University, Suita, Osaka, Japan |
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| Abstract: | The total contents of ethyl acetate, ethyl caproate, ethyl caprylate, isoamyl caproate, ethyl caprate, isoamyl caprylate, ethyl laurate, isoamyl caprate, ethyl myristate, ethyl palmitate, ethyl stearate, ethyl oleate, ethyl linoleate and β-phenethyl acetate in awamori ranged from 70.67 to 569.72 mg per l a t 100 per cent alcohol. The ratio of ethyl acetate content to the total content of 14 ester compounds (ethyl acetate/total esters) ranged from 0.59 to 0.86, and that of ethyl caprylate to the total esters was from 0.98 ×10−2 to 8.26 × 10−2. Ethyl acetate was the main component of ester compounds followed in descending order by ethyl caprate, ethyl palmitate and ethyl caprylate. Of the higher alcohols, awamori contained only β-phenethyl alcohol in significant quantity.On aging in kame 13 of 16 ester compounds tended to decrease distinctly and the remaining 3 components to show no distinct change, while 3 of 5 higher alcohols tended to increase distinctly. On aging in non-porous containers, however, 3 of 16 ester compounds decreased distinctly, and 3 of 5 higher alcohols increased distinctly. In the process of aging, esters underwent hydrolysis in kame but not in non-porous containers. |
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