Identification and formation mechanisms of characteristic flavor compounds in red-koji and red-koji fermented foods
Project/Area Number |
15K16190
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Multi-year Fund |
Research Field |
Eating habits
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Research Institution | Kagoshima University |
Principal Investigator |
YOSHIZAKI Yumiko 鹿児島大学, 農水産獣医学域農学系, 准教授 (80452936)
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Project Period (FY) |
2015-04-01 – 2018-03-31
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Project Status |
Completed (Fiscal Year 2017)
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Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2017: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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Keywords | 紅麹 / 発酵食品 / 風味 / 香気成分 / 生成メカニズム / 酵素製剤 / 紅麹焼酎 / 実用化 / 生成経路 / 焼酎 / 製造 / 効率化 / ガスクロマトグラフィー質量分析計 |
Outline of Final Research Achievements |
Red-koji and red-koji fermented products prepared from Monascus sp. was expected the health benefit for human, while its use for foods is not popular because of the acrid flavor. This research is aimed to extend the posobility of red-koji for foods. First, the characteristic flavor compounds of red-koji and red-koji fermented foods were identified by GC-MS, LC-MS/MS, and sensory evaluation. The formation mechanism was investigated. Furthermore, we improved the process of red-koji shochu making for application in industry.
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Report
(4 results)
Research Products
(68 results)
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[Journal Article] Characterization of amylolytic enzyme overproducing mutant of <i>Aspergillus luchuensis</i> obtained by ion beam mutagenesis2017
Author(s)
Kojo T, Kadooka C, Komohara M, Onitsuka S, Tanimura M, Muroi Y, Kurazono S, Shiraishi Y, Oda K, Iwashita K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Futagami T, Mori K, Tamaki H.
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Journal Title
The Journal of General and Applied Microbiology
Volume: 63
Issue: 6
Pages: 339-346
DOI
NAID
ISSN
0022-1260, 1349-8037
Related Report
Peer Reviewed
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[Presentation] Development of molecular breeding of shochu yeast2016
Author(s)
Hisanori Tamaki, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Taiki Futagami
Organizer
The 2nd Joint Seminar. Core to Core Program A.
Place of Presentation
Bangsaen Heritage Hotel(バンセーン・タイ)
Year and Date
2016-11-14
Related Report
Int'l Joint Research / Invited
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[Presentation] 黒糖焼酎の香気に及ぼす蒸留法の影響2016
Author(s)
島田 麻里奈, 落合 佑香, 吉﨑 由美子, 奥津 果優, 二神 泰基, 玉置 尚徳, 髙峯 和則
Organizer
第68回日本生物工学会大会
Place of Presentation
富山国際会議場(富山県・富山市)
Year and Date
2016-09-28
Related Report
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[Presentation] Determination of ferulic acid and lysophosphatidic acid in "Shinkiku", a fermented herbal medicine2015
Author(s)
Okutsu, K., Yoshizaki, Y., Tamaki, H., Futagami., T., and Takamine, K.
Organizer
The 6 th International Conference on Food Factors
Place of Presentation
ソウル(韓国)
Year and Date
2015-11-23
Related Report
Int'l Joint Research
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[Presentation] Antioxidants in heat-processed koji and evaluation of antioxidant production mechanisms2015
Author(s)
Okutsu, K., Yoshizaki, Y., Ikeda, N., Kusano, T., Tamaki, H., Futagami., T., Hashimoto, F., and Takamine, K.
Organizer
The 6 th International Conference on Food Factors
Place of Presentation
ソウル(韓国)
Year and Date
2015-11-23
Related Report
Int'l Joint Research
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[Presentation] Effects of rice koji on body weight gain, fat accumulation, and glucose metabolism in high-fat diet-induced obese mice2015
Author(s)
Yumiko Yoshizaki, Chihiro Kawasaki, Kai-Chun Cheng, Miharu Ushikai, Haruka Amitani, Akihiro Asakawa, Kayu Okutsu, Kazunori Takamine, Yoshihiro Sameshima, Akio Inui
Organizer
The 6 th International Conference on Food Factors
Place of Presentation
ソウル(韓国)
Year and Date
2015-11-23
Related Report
Int'l Joint Research
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[Presentation] 一倍体焼酎酵母の単離と解析2015
Author(s)
武藤 亜依, 吉崎 由美子, 奥津 果優, 高峯 和則, 二神 泰基,玉置 尚徳
Organizer
第67回日本生物工学会大会
Place of Presentation
城山観光ホテル(鹿児島県、鹿児島市)
Year and Date
2015-10-26
Related Report
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