Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake

The taste-active hydrophobic compounds in a charcoal-untreated sake sample were subjected to a taste dilution analysis (TDA). All of the high-TDA factor fractions showed a bitter or astringent taste in common, but their taste characters were different. The taste-active compounds of the high-TDA fact...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2012, Vol.76 (7), p.1291-1295
Main Authors: HASHIZUME, Katsumi, ITO, Toshihiko, SHIMOHASHI, Misako, KOKITA, Atsufumi, TOKIWANO, Tetsuo, OKUDA, Masaki
Format: Article
Language:English
Subjects:
Alcoholic Beverages - analysis
Biological and medical sciences
Caffeic Acids - analysis
Charcoal - chemistry
Chemical Fractionation
Chromatography, High Pressure Liquid
Chromatography, Reverse-Phase
Coumaric Acids - analysis
Esters
Fundamental and applied biological sciences. Psychology
Hydrophobic and Hydrophilic Interactions
hydrophobic compound
Indoles - analysis
Magnetic Resonance Spectroscopy
Mass Spectrometry
Peptides - analysis
sake
Taste
taste dilution analysis
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Summary:The taste-active hydrophobic compounds in a charcoal-untreated sake sample were subjected to a taste dilution analysis (TDA). All of the high-TDA factor fractions showed a bitter or astringent taste in common, but their taste characters were different. The taste-active compounds of the high-TDA factor fractions were purified by taste-guided fractionation, using RP-HPLC and an instrumental analysis. From each of the seven fractions, ferulic acid, ethyl ferulate, tryptophol, three previously reported bitter-tasting peptides, and two novel ethyl esters of the peptides of 10 amino acid residues were identified. All the identified compounds had a similar taste character to that of the TDA fractions analyzed. Ethyl ferulate and the ethyl ester of the peptides showed a moderately bitter taste. The concentration of the identified compounds in seven jyunmai-type sake samples was determined. This concentration was decreased dose dependently by a charcoal treatment which is commonly applied in the final step of sake manufacture, notably with the compounds of high hydrophobicity.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.120046