Identification and formation mechanisms of characteristic flavor compounds in red-koji and red-koji fermented foods

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K16190
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• 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)
• Project Period (FY): 2015-04-01 – 2018-03-31
• 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

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.

Free Research Field

食品工学