鉴定 honkaku 烧酒和泡盛酒中引起烤香的 2-呋喃甲硫醇。

Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori.

机构信息

National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.

出版信息

J Biosci Bioeng. 2022 Jun;133(6):555-559. doi: 10.1016/j.jbiosc.2022.03.003. Epub 2022 Apr 5.

DOI:10.1016/j.jbiosc.2022.03.003

Abstract

Honkaku shochu and awamori are traditional Japanese spirits. 2-Furanmethanethiol (2FM), a volatile thiol, was identified as a roast aroma compound in honkaku shochu and awamori. The detection threshold of 2FM in 25% (v/v) ethanol water solutions was determined as 1.6 ng/L. The odor activity values, calculated using the detection threshold suggested that 2FM affects the quality of honkaku shochu and awamori. The odor activity values of 2FM were higher in barley shochu distilled at atmospheric pressure than in sweet potato shochu, rice shochu and awamori; therefore, 2FM is considered to contribute to the characteristics of barley shochu.

摘要

本格烧酒和泡盛酒是日本传统的烈酒。2-糠硫醇（2FM），一种易挥发的硫醇，被鉴定为本格烧酒和泡盛酒的烤香化合物。2FM 在 25%（v/v）乙醇水溶液中的检测阈值被确定为 1.6ng/L。使用建议的检测阈值计算出的气味活度值表明，2FM 会影响本格烧酒和泡盛酒的质量。在常压下蒸馏的大麦烧酒中 2FM 的气味活度值高于红薯烧酒、米烧酒和泡盛酒，因此，2FM 被认为是赋予大麦烧酒特征的物质。