Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation

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• 作者：Yen Yen Sally Rahayu ^{yenyenrahayu@gmail.com} ; Yumiko Yoshizaki ; ^{obana@ms.kagoshima-u.ac.jp} ; Keiko Yamaguchi ^{yamaguchi@kurozu.co.jp} ; Kayu Okutsu ^{okutsu@chem.agri.kagoshima-u.ac.jp} ; Taiki Futagami ^{futagami@chem.agri.kagoshima-u.ac.jp} ; Hisanori Tamaki ^{noritama@ms.kagoshima-u.ac.jp} ; Yoshihiro Sameshima ^{mysampo2@yahoo.co.jp} ; Kazunori Takamine ^{takamine@ms.kagoshima-u.ac.jp}
• 关键词：Gas chromatography&ndash ; mass spectrometry ; Monascus sp. ; Odor ; Red koji ; Shochu ; Volatile compounds
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：398-406
• 全文大小：645 K
• 卷排序：224

文摘

Red koji-shochu has characteristic odors cheese, milky, oily, and fruity. Key compounds in red koji-shochu were identified by comparison with white koji-shochu. Ketones and short-chain acids in red koji-shochu derive from red koji. Red koji includes higher protease and lipase activity than white koji. High concentration of higher alcohols is due to the corresponding acetate esters in red koji-shochu.