Effects of the cultivation period of sweet potato on the sensory quality of imo‐shochu, a Japanese traditional spirit. Issue 1 (21st January 2016)

• Record Type: Journal Article
• Authors: Okutsu, Kayu; Yoshizaki, Yumiko; Kojima, Mai; Yoshitake, Kazuya; Tamaki, Hisanori; Kazunori, Takamine
• Is Part Of: Journal of the Institute of Brewing. Volume 122:Issue 1(2016)
• Page Start: 168
• Page End: 174
• Publication Date: 2016-01-21
• Subjects: sweet potato -- shochu -- cultivation period -- sensory quality -- GC‐MS; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.305
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : Imo‐shochu is a Japanese traditional spirit made from sweet potatoes. Characteristic volatile compounds in imo‐shochu are mainly derived from the sweet potato and its flavour significantly depends on the quality and cultivar of sweet potato used. Thus, the effects of the cultivation period of sweet potatoes on sensory characteristics and composition of volatile compounds of imo‐shochu were investigated. Sweet potatoes (cv. Koganesengan) used in this study were harvested at 120, 150 or 180 days after planting, and each sample was used to prepare imo‐shochu . The imo‐shochu samples were evaluated by eight panellists in a blind study, who ranked them on the basis of various odour and taste attributes. Rank sums were calculated and data were analysed using the Friedman test. The compositions of the volatile compounds in the imo‐shochu samples were analysed using gas chromatography–mass spectrometry (GC‐MS). Sensory evaluations showed that a longer cultivation period of the sweet potatoes enhanced the floral aroma and characteristic taste of imo‐shochu . In addition, imo‐shochu prepared with the sample cultivated for 150 days was evaluated to have a sweeter taste than that prepared with the other samples. The GC‐MS analysis showed that imo‐shochu prepared with the sample cultivated for 180 days contained a lower concentration of monoterpene alcohols, but higher concentrations of β ‐damascenone, rose oxide, and fatty acid esters than the imo‐shochu prepared with the sample cultivated for 120 days. These differences in the composition of the volatile compounds affected the sensory qualities of the imo‐shochu . Copyright © 2016 The Institute of Brewing & Distilling