2016 Fiscal Year Final Research Report
Studies on roles and formation mechanisms of taste-active hydrophobic compounds in sake.
| Project/Area Number |
26450181
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Akita Prefectural University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
Okuda Masaki 独立行政法人酒類総合研究所, 主任研究員 (80372192)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Keywords | 清酒 / 疎水性呈味成分 / フェルラ酸 / フェルラ酸エチル / エチルエステル化ペプチド / ピログルタミルデカペプチドエチルエステル |
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| Outline of Final Research Achievements |
Forming mechanisms of ferulic acid (FA) and ethyl ferulate (FE) under sake mash conditions were studied, and affecting factors of these compound levels in the sake were elucidated. It was also found that feruloylated oligosaccharide forming enzyme(s) from Aspergillus oryzae may play a crucial role in the forming levels of FE and FA (especially FE/FA ratio) in the sake brewing process. A new accurate quantitation method for taste-active pyroglutamyl decapeptide ethyl esters (PGDPEs) in sake was developed by using a SIDA method, and then thresholds of PGDPEs in the sake were estimated. The results revealed that PGDPEs may play significant sensory roles in the sake taste.
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| Free Research Field |
醸造学
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