Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei |
| |
| Authors: | Eri Ichikawa Shougo Hirata Yuko Hata Hisashi Yazawa Hiroyasu Tamura Mitsuoki Kaneoke |
| |
| Affiliation: | 1. Sake Research Center and Product Development Department, Asahi Sake Brewing Co. Ltd., Nagaoka, Niigata, Japan;2. Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, Japan;3. Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashi-Hiroshima, Japan;4. National Research Institute of Brewing, Higashi-Hiroshima, Japan;5. National Research Institute of Brewing, Higashi-Hiroshima, Japan;6. Niigata Prefectural Sake Research Institute, Suidocho, Niigata, Japan;7. Sakeology Center, Niigata University, Ikarashi, Niigata, Japan |
| |
| Abstract: | ABSTRACTIn sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai) and making koji. The rice is an important determinant for the quality of sake, as the metabolites in sake affect its taste/aroma. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by genetically crossing two sake rice, Gohyakumangoku and Yamadanishiki. However, the metabolites in sake from KOS have not been analyzed. Here, to investigate the characteristic metabolites in sake from KOS, we performed two types of small-scale sake-fermentation tests changing only the rice used for kake-mai or total rice (both kake-mai and koji) by these three rice cultivars and examined the effect of KOS on sake metabolites by the metabolome analysis method using UPLC-QTOF-MS. We identified the peaks/metabolites, whose intensity in sake from KOS was higher/lower than those from the other cultivars. The brewing properties of KOS were partially characterized by this analysis. |
| |
| Keywords: | Koshitanrei metabolite metabolome analysis rice sake |
|
|
