Changes in the Aroma Compounds of Sake during Aging

Changes in the aroma of sake during aging were investigated by aroma extract dilution analysis (AEDA) and quantitative analysis using the stir bar sorptive extraction method. In AEDA, more odor zones were detected in aged sake than in fresh sake. The dilution factors of aldehydes, polysulfides, and...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-05, Vol.53 (10), p.4118-4123
Main Authors: Isogai, Atsuko, Utsunomiya, Hitoshi, Kanda, Ryoko, Iwata, Hiroshi
Format: Article
Language:English
Subjects:
aged sake aroma
alcoholic beverages
Alcoholic Beverages - analysis
aldehydes
Biological and medical sciences
esters
Food engineering
Food industries
food storage
Fundamental and applied biological sciences. Psychology
General aspects
Humans
odor compounds
Odorants - analysis
organic sulfur compounds
Oryza
sake
Smell
Spectrophotometry
Sulfides - analysis
temporal variation
Time Factors
volatile organic compounds
Volatilization
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Summary:Changes in the aroma of sake during aging were investigated by aroma extract dilution analysis (AEDA) and quantitative analysis using the stir bar sorptive extraction method. In AEDA, more odor zones were detected in aged sake than in fresh sake. The dilution factors of aldehydes, polysulfides, and some esters were greater in the aged sake, and their increase during aging was confirmed through a quantitative analysis of sake stored for 0−35 years. Among these compounds, 3-methylbutanal, methional, and dimethyltrisulfide (DMTS) were present in aged sake at concentrations exceeding their odor thresholds, and the highest odor active value was observed for DMTS. Sensory tests showed that supplementation with DMTS contributed to both the total odor intensity and the sulfury odor of aged sake aroma. Keywords: Aged sake aroma; dimethyltrisulfide; 3-methylbutanal; methional; stir bar sorptive extraction
ISSN:0021-8561
1520-5118
DOI:10.1021/jf047933p