Study of Volatile Compounds in Thai Rice Wine (Sato) Produced from
Transcript of Study of Volatile Compounds in Thai Rice Wine (Sato) Produced from
939KKU Res. J. 2012; 17(6)
Study of Volatile Compounds in Thai Rice Wine (Sato) Produced from Wheat
Thanut Amatayakul1*, Numchok Somsap2, and Premsiri Rotsatchakul2
1Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, 10110, Thailand2Food Technology Program, Mahidol University, Kanchanaburi Campus, Kanchanaburi, 71150, Thailand*Correspondent author: [email protected]
Abstract
Metabolismofnitrogensourcesuchasaminoacidsisanimportantfactorcontributingtotheproduction
ofvolatilecompoundsinalcoholicbeverages.Inricewineproduction,aminoacidscomefromtheproteolysis
ofriceduringkojifermentation.ThisresearchstudiedvolatilecompoundsinSatoasaffectedbyrawmaterial
containinghighnitrogencontentsuchaswheatrice(WR)comparingwithglutinousrice(GR,controlsample).
Totalsolublesolid(TSS)andtotalnitrogen(TN)weredeterminedinkojiattheendoffermentation(7days).
Freeaminoacid,ethanolandvolatilecompoundsweremeasuredevery2days.TheTSSvaluesofkojimade
usingWRandGRwere17.13and21.53oBrix,respectively.TheTNvaluesofthosesampleswere0.240%and
0.085%,respectively.Duringalcoholicfermentation,higherreductioninTNwasobservedintheWRsample
(0.09%reduction)comparedwiththecontrolsample(0.04%reduction)duringthefirst2days,anditsTNcontent
continuouslydecreaseduntiltheendoffermentation.Thisinverselycorrelatedwithanincreaseinalcoholpattern
of the twosamples.At theendoffermentation, therewere12.7and10.8%(v/v)alcohol in theWRandGR
samples,respectively.Higherconcentrationof3-methyl-1-butanol,phenylethanol,phenetylacetateanddiethyl
succinatewasobservedintheWRsamplecomparedwiththeGRsample.However,someofthesevolatileswere
observedatthefirstdayofalcoholicfermentationsuggestingthatthesecompoundsarealreadyproducedduring
kojifermentation.
Keywords: Sato;Aminoacids;volatilecompounds
KKU Res. J. 2012; 17(6):939-949http : //resjournal.kku.ac.th
940 KKU Res. J. 2012; 17(6)
1. Introduction
Flavor is one ofmany important quality
characteristics of alcoholic beverages.Both volatile
and non-volatile compounds contributed to flavor
characteristics.Manyfactorshavebeenshowntoaffect
the productionof volatile compounds.Garde-Cerdan
andAncín-Azpilicueta(1)observedthatwinefermented
from nitrogen deficient must supplemented with
aminoacidsresultedinwinewithincreasedtotalesters,
isoamylacetateandphenylethylacetate.Thestudyby
Hernández-Orte,Ibarz,CachoandFerreira(2)showed
thatwineproducedfrommustwhichtheconcentration
of amino acids was doubled had fruity and fusel
characteristics.Theoretically,aminoacidsaremetabolized
to higher alcohols byyeast throughEhrlich pathway
(3,4).Hernández-Orte, Ibarz,Cacho andFerreira (5)
found that isoamyl alcohol, isobutanol and b-phenyl
ethanolwereproducedalongalcoholfermentation.In
addition, they reported that therewas lowereffectof
aminoacidonproductionofisoamylalcoholcompared
withb-phenylethanol.Thelaterwasespeciallyobvious
whentheconcentrationofphenylalaninewashigh.Esters
canbeproducedfromeitherthroughenzymaticreaction
(alcoholacetyltransferases)duringprimaryfermentation
aswellaschemicalesterificationbetweenfattyacidsand
alcoholsduringwineaging(6).
Due to the fact that higher alcohols are a
precursorinvoledinthesynthesisofester,metabolism
ofaminoacidsbyyeastwouldaffectconcentrationof
esterinalcoholicbeveragesanditsflavor.Inricewine
production, amino acids come from the proteolysis
of rice by acid proteases.These acid proteaseswere
producedduringkoji fermentation (7).However, the
aminoacidsdigestionoccurredmainlyduringalcohol
fermentation(8).Therewereseveralstudiesabouteffect
ofammoniumandaminoacidadditiononfermentation
kinetic andproductionof volatile compounds during
wine fermentation (2,5,6,9).However, only limited
informationhasbeenfoundfortheeffectofaminoacid
onproductionofvolatilecompoundsinricewine.As
inthecaseofwine,metabolismofaminoacidsyields
positiveresultsofhigheralcoholaswellasestersformation.
Therefore,theuseofrawmaterialthatishighinprotein
contentotherthanriceorglutinousrice,incaseofThai
ricewine,shouldyieldproductwithbettervolatileflavor.
Thisstudyinvestigatedvolatilecompounds,particularly
higher alcohols and acetate esters, inSato (Thai rice
wine) as affected by rawmaterial containing high
proteincontentsuchaswheatrice(WR)comparingwith
glutinousrice(GR)whichisusedasacontrolsample.
2. Materials and Methods
2.1 Experimental plan
Thairicewine(Sato)wasmadeusingeither
glutinous rice orwheat as rawmaterial.Aspergillus
nigerTISTR3257(MicrobiologicalResourceCentre,
Thailand Instituted of Scientific andTechnological
Research,Thailand)was used for koji fermentation.
Saccharomyces cerevisiaeSC90(kindlyprovidedby
AssociateProfessorDr.TawornVinijsanun,Mahidol
University, Kanchanaburi Campus, Thailand)was
usedduringalcoholicfermentation.Attheendofkoji
fermentation, total nitrogen (TN), total soluble solid
(TSS)ofsugaryliquidweremeasured.Duringalcoholic
fermentation, alcohol level, amino acid content and
concentrationofvolatilecompoundsweredetermined.
Allexperimentswerecarriedoutintriplicate.
2.2 Materials
Glutinous ricewas purchased from a local
market inKanchanaburi, Thailand.Wheat ricewas
kindlyprovidedfromPiyasattree,Ltd.,Nakhonpathom,
Thailand.Theserawmaterialswerekeptinadessicator
941KKU Res. J. 2012; 17(6)
atroomtemperaturethroughoutexperiment.
2.3 Production of Sato
Glutinous rice (Oryza satava var glutinosa)
andwheatrice(Triticum aestivumL.)weremixedwith
waterat1:2and1:3forglutinousriceandwheatrice,
respectively.Theseratioswereusedtoensureoptimum
kojifermentation(datanotshown).Theyweresoaked
overnightpriortosubjecttoheatat121oCfor15min.
TenmillilitersofA. nigerTISTR3257sporesuspension
(107spores/mL)weremixedwiththecooledrice(600g).
Thekojifermentationwascarriedoutat30oCfor7days.
Afterthat,theTSSofkojiwasadjustedto22oBrix.Free
sulfurdioxidewasadjustedto200ppmusingsodium
metabisulphite.Ammonium sulphatewas added into
thesampleto1g/Lconcentration.Then,S. cerevisiae,
previouslygrownovernight(107CFU/mL)inpineapple
juicesupplementedwith1g/Lofammoniumsulphate,
was inoculated at 4% (v/v). The fermentationwas
carriedoutin1LErlenmeyerflaskunderstaticcondition
at30oCfor8days.
2.4 Analysis during koji and alcoholic
fermentation
Glutinousriceandwheatricewereanalyzed
fortheircompositionsincludingmoisture,protein,total
nitrogen,fatandashcontentaccordingtoAOAC(10).
Total soluble solid was measured using a hand
refractometer.Alcoholcontentofsampleswasexamined
usinganEbuliometer.Freeaminoacidcontentsincluding
leucine, isoleucine, phenylalanine and valinewere
determined by using high performance liquid
chromatography (HPLC 200 series, Perkin elmer,
U.S.A.)connectedwithdiodearraydetector(338nm)
accordingtomethoddescribedbySouflerosandothers
(11).ThecolumnusedwasaUPSC18,5 mcolumn,4.6 x 250mm,VerticalChromatography,Thailand).
Volatile compounds including 3-methyl-1-butanol,
2-methyl-1-propanol,phenylethanol,isobutylacetate,
isopentylacetate,phenetylacetateanddiethylsuccinate
were determinedby using gas chromatography-mass
spectrophotometry(GC-MS7890A,AgilentTechnologies,
U.S.A.)couplingwitha007-CWcapillarycolumn(30m
x0.25mmdiameter,0.25mmfilmthickness(Quadrex,
U.S.A.).Liquid-liquidextractionandrunningcondition
were carried out according tomethod described by
Ortega,López,CachoandFerreira(12).
2.5 Statistical analysis
Theexperimentalresultswereanalyzedusing
Student’sttestat95%confidence.
3. Results and Discussion
3.1 Composition of glutinous and wheat rice
Compositions ofGlutinousRice (GR) and
Wheat Rice (WR) are shown in Table 1. TheWR
sample contains significantly higher protein content
(~6.6),totalnitrogen(~1.2),fatcontent(~0.9)andash
content(~1.4)thantheGRsample(p<0.05).Incontrast,
theGRsamplehassignificantlyhighermoisturecontent
(~3% higher) and total carbohydrate (~9% higher)
comparedwiththeWRsample.
942 KKU Res. J. 2012; 17(6)
Table 1.CompositionsofGlutinousriceandWheatrice(%,drybasis)
Composition (%) Glutinous rice Wheat rice
Moisturecontent 13.17±0.05a 10.60±0.07b
Proteincontent 6.98±0.07b 13.53±0.06a
Totalnitrogen 1.17±0.01b 2.37±0.01a
Fatcontent 1.65±0.07b 2.59±0.08a
Ashcontent 0.31±0.02b 1.70±0.01a
Totalcarbohydrate* 91.06±0.08a 82.18±0.13b
a,bMeanvaluesshowingdifferentsuperscriptletterdiffersignificantly(p<0.05)
*Totalcarbohydrate=100–(Protein–Totalnitrogen–Fat–Ashcontent)
3.2 Total soluble solid (oBrix) and total nitrogen (%,
dry basis) of koji
Attheendofkojifermentation,bothsamples
(GRandWRsample)wereanalyzedfortotalsoluble
solid (Figure 1a) and total nitrogen (Figure 1b).The
totalsolublesolidintheGRsampleishigherthaninthe
samplemadefromwheat,21.53vs.17.13oBrix,respectively.
Ontheotherhand,theWRsamplecontainshighertotal
nitrogen content comparedwith the control sample,
0.24vs.0.085%(w/w),respectively.Itiswellknown
thatAspergillus spp.producesbothamylasesandacid
proteases(5,13,14).Theseenzymeshydrolyzesubstrates
suchasstarchandproteinintosugarsandaminoacids.
Theresultsoftotalsolublesolidandtotalnitrogenshow
similar trendsasthatfoundincompositionalanalysis
ofrawmaterial(Table1, totalcarbohydrateandtotal
nitrogen). Thismight suggest that the difference in
concentrationofsugarsandnitrogenofkoji isdueto
compositionof rawmaterials used.Nevertheless, the
findingmaybepartlyduetoinfluenceofrawmaterialson
activityofhydrolyzingenzymesproducedbythefungus.
Figure 1.Totalsolublesolid(oBrix)andtotalnitrogen
(%,drybasis)ofkojiattheendoffermentation(7days)
3.3 Total soluble solid, total nitrogen and
alcohol content during alcohol fermentation
Theresultsoftotalsolublesolid,totalnitrogen
andalcoholcontentduringalcoholicfermentationare
presentedinFigure2.Atthebeginningoffermentation,
thesugarlevelofbothsampleswasadjustedto22oBrix
(Figure 2a).The sugar level decreased rapidly in the
943KKU Res. J. 2012; 17(6)
samplemadeusingwheat riceduring thefirst2days
from22to10oBrix.Ontheotherhand,inthecaseofthe
controlsample,thesugarlevelslowlydeclinedfrom22
to17oBrix.Thereafter,theutilizationofsugarreached
aplateauatday6fortheGRsampleandday4forthe
WRsample,respectively.Patternofnitrogenreduction
issimilar to thatofsugarutilizationwhere therewas
higher reductionof total nitrogenof theWR sample
comparedwiththecontrolsampleduringthefirst2days,
anditcontinuedtodeclineuntiltheendoffermentation
(Figure2b).However,inthecaseoftotalnitrogen,the
initialconcentrationintheWRsample(2.8%)washigher
thanthatofthecontrolsample(1.4%)(Figure2b).By
takingthevalueoftotalnitrogenintoconsideration,the
increaseinsugarutilizationintheWRsampleislikely
tobedue to itsnitrogencontent.Similar justification
shouldalsobesuitableforexplainingtheresultofalcohol
content(Figure2c).Thealcoholcontentofbothsamples
rosesteeplyduringthefirst2dayswiththeWRsample
showinghigher rate of alcohol production compared
with thecontrolsample.Then, thealcoholcontentof
both samples slowly increasedwith comparable rate
untiltheendoffermentation.Attheendoffermentation,
theGRandWRsamplescontain10.8and12.7%(v/v),
respectively. Similar results about the effect of total
nitrogen (both free amino acids and ammonium) on
sugar utilization and alcohol production have been
reportedbyHernández-Orte,Ibarz,CachoandFerreira
(5),Arias-Gil,Garde-CerdánandAncín-Apilicueta(15)
andTaillandier,Portugal,FusterandStrehaiano(16).It
hasbeenshownthatyeastconsumedaminoacidsmainly
inthefirstquarterofalcoholfermentation(5).Inaddition,
therateofaminoacidconsumptionispositivelycorrelated
with its initial concentration (16). However, their
experimentdidnotfoundacorrelationbetweenrateof
sugarassimilationandconcentrationofnitrogen.
Figure 2.Totalsolublesolid(oBrix),totalnitrogen(%,
wetbasis)(b)andalcoholcontent(c)duringalcoholic
fermentation
3.4 Concentration of valine, phenylalanine,
leucine and isoleucine during alcohol fermentation
Concentrationoffreeaminoacidsincluding
valine,phenylalanine,leucineandisoleucinemeasured
duringalcoholfermentationoftheGRandWRsamples
isshowninFigure3.Theconcentrationofallaminoacids
studiedintheGRsample(10-80mg/L)waslowerthan
thatoftheWRsample(15-130mg/L).Thismightbedue
tothedifferenceoftheirinitialnitrogenconcentration
(Figure1b).Moreover,intheGRsample,therewasan
increasingtrendinconcentrationofallfouraminoacids
944 KKU Res. J. 2012; 17(6)
fromthebeginningtotheendoffermentation(Figure
3a).On the contrary, in theWRsample (Figure 3b),
onlyconcentrationofvalineand isoleucine increased
to theirmaximum at day 4 and 6, respectively, and
declinedafterward.Thisisnotthecaseforphenylalanine
andleucine.Theirconcentrationfirstlydeclinedduring
thefirst2daysfollowedbyasteeply increased to its
maximumatday4(phenylalanine)andday6(leucine).
Then,theirconcentrationdecreasedagainfromday6
today8.
Figure 3.Concentrationof free amino acids (valine,
phenylalanine, leucine and isoleucine) in the sample
madewithglutinousrice(a)andwheatrice(b)measured
2daysintervalduringalcoholfermentation
Ascanbeseen,theresultsoffreeaminoacid
content (Figure 3) contradicts to the change of total
nitrogen (Figure 2b).Generally, the amino acids and
peptidesareusedbyyeast(17).However,someamino
acids,suchasisoleucineandleucine,canbeproducedby
yeastduringwinefermentation(15).Iemura,Yamada,
Takahashi, Furukawa andHara (18) observed that
whentheinitialaminoacidsinmediumarehigh,yeast
preferstoassimilateaminoacidsfromthemediumover
peptides.Thisdecreasesfinalaminoacidconcentration.
Barrajón-Simancas,Giese,Arévalo-VillenaandBriones
(17)reportedsimilarresultthattheconcentrationofmost
freeaminoacidsinwinedecreasesfromthebeginning
to the endof fermentation.Thesefindingsoppose to
ourresult that theconcentrationofsomeaminoacids
increasedcontinuouslyduringalcoholfermentation.This
discrepancymightbeduetothefactthattheproteolysis
ofriceproteinbyenzymeproducedfromkojioccurred
duringfermentationasobservedbyNegiandBanerjee
(13,14)andHashizumeet al.(8),whiletheproteolysis
of grapeprotein is limitedduringwine fermentation.
Althoughthereisnoenoughevidencefromourexperiment
aboutthecauseofsuchresults,itispossiblethatthereis
higherrateoffreeaminoacidproduction(proteolysisby
acidproteasesorproductionbyyeast)thanrateofamino
acidutilization(yeastmetabolism).Highconcentration
offreeaminoacidsintheWRsamplecouldbedueto
effectsofhighnitrogencontentofwheatrice(Table1.).
However,thedifferenceinproteaseactivitybetweenthe
GRandWRkojishouldalsobetakenintoconsideration.
3.5 Monitor of volatile compounds
Production of some volatile compounds
commonly detected in alcoholic beverages including
3-methyl-1-butanol, 2-methyl-1-propanol, phenyl
ethanol, isobutyl acetate, isopentyl acetate, phenetyl
acetate and diethyl succinateweremonitored during
fermentation (Figure 4).These compounds represent
pleasantandunpleasantodordescriptionasdescribed
inTable 2.The concentrationof 3-methyl-1-butanol,
phenylethanol,phenetylacetateanddiethylsuccinate
washigherintheWRsamplecomparedwiththeGR
sample. The first two compounds increased steeply
during the first 2 days from 20 to 110mg/L for
945KKU Res. J. 2012; 17(6)
3-methyl-1-butanolandfrom36to69mg/Lforphenyl
ethanolinthesample,respectively.Theirconcentration
rosetothemaximum(122mg/Lfor3-methyl-1-butanol
and89mg/L forphenyl ethanol) at day6.Then, the
concentrationofphenylethanoldeclineddramatically.
Theconcentrationoftheothertwocompounds(phenetyl
acetate and diethyl succinate) just slightly increased
duringfermentation.Theirconcentrationwerebetween
6.0 to 7.0mg/L (GR sample), 7.0 to 8.0mg/L (WR
sample)forphenetylacetateand0.2to0.4mg/L(GR
sample), 0.4 to 0.5mg/L (WR sample) for diethyl
succinate. For isopentyl acetate and isobutyl acetate,
theirconcentrationswererelativelyconstantinthecase
ofWRsample.However,therewashigherfluctuationin
concentrationfortheGRsample.Theconcentrationsof
bothcompoundswerebetween2.0to3.5mg/L(isopentyl
acetate)and1.0to3.0mg/L(isobutylacetate)inboth
samples.TheGRsamplecontainedhigherconcentration
of2-methyl-1-propanolcomparedwiththeWRsample
throughoutalcoholfermentation.Theirconcentrations
werebetween18to50mg/LfortheGRsampleand15
to35mg/LfortheWRsample.
In general, these compounds belong to two
groups,whicharehigheralcohol(3-methyl-1-butanol,
2-methyl-1-propanol,phenylethanol)andester(isobutyl
acetate, isopentyl acetate, phenetyl acetate, diethyl
succinate).Estersgivefloralandfruityaromatoalcoholic
beveragessuchaswine,beerandsake(4).Higheralcohols
atasuitableconcentration(less than300mg/L)have
beenreportedtogivecomplexitytowine(19,20).When
theconcentrationsofthemarehigherthan400mg/L,they
giveanunpleasantaroma.Valine,phenylalanine,leucine
andisoleucineareprecursorsof2-methyl-1-propanol,
phenyl ethanol, 3-methyl-1-butanol, and 2-methyl-
1-butanol, respectively (3).Higher alcohols, one of
thesubstrateinvolvedinestersformation,areformed
fromaminoacidsavailableinfermentingmediumby
Ehrlich pathway (20).Amino acids are converted to
a-ketoacidfollowedbyconversiontohigheralcohols.
Acetateesters(phenethylacetate,isopentylacetate)are
formed from the reaction of acetyl-CoAandhigher
alcohols.Ascanbeseenfromtheresultsoffreeamino
acids(Figure3),higherconcentrationofhigheralcohol
(3-methyl-1-butanol and phenyl ethanol) in theWR
samplecouldbeduetothehighconcentrationofleucine
andphenylalanine.Theincreaseofphenylethanoland
phenylacetateinthisstudyissimilartotheresultsof
Hernández-Orte, Ibarz,CachoandFerreira (5)which
theincreasedvolatilecompoundswasassociatedwith
anincreaseinconcentrationofphenylalanine,aspartic
acid,threonineandalanine.However,highconcentration
ofvalineintheWRsampledidnotcauseanyincrease
in2-methyl-1-propanol.Inaddition,theproductionof
acetateestersdoesnotcorrelatewiththeconcentrationof
theiraminoacidprecursors.Theseresultscouldbedueto
yeaststrainsasobservedbyPatelandShibamoto(21)and
Torrea,Fraile,CardeandAncín(22).Theyobservedthat
differentstrainsofS. cerevisiaeshoweddifferentability
onproductionofvolatilecompounds.Foracetateesters,
theconcentrationsofthetwosampleswererelatively
constant.Thissuggeststhatyeastdoesnotproducethese
compoundsduringalcoholfermentationregardlessofthe
effectofaminoacidconcentration.Ourresultscontradict
tothoseofotherstudies(2,5,9,15,16).Verstrepenetal.
(4)hasreviewedthatoxygenisonecontributingfactor
forrepressionofalcoholacetyltransferases,theenzymes
responsible for esters formation. In our study, the
fermentationwas carried out in a Erlenmeyerflask
coveredwithacottonplug.It ispossiblethatoxygen
can penetrate into the flask. This would repress
alcohol acetyltransferases of yeast andprevent esters
fermentationinourstudy.
946 KKU Res. J. 2012; 17(6)
Figure 4.Volatilecompoundsincluding3-methyl-1-butanol(a),2-methyl-1-propanol(b),phenylethanol(c),
isobutylacetate(d),isopentylacetate(e),phenetylacetate(f)anddiethylsuccinate(g)ofricewinemadeusing
glutinousrice(◆)andwheatrice(■)duringalcoholfermentation.
947KKU Res. J. 2012; 17(6)
Interestingly, some of the volatiles studied
wereobservedatthefirstdayofalcoholicfermentation
suggestingthatthesecompoundsarealreadyproduced
duringkojifermentation.AccordingtothestudyofMo,
Xu andFan (23), they observed volatile compounds
producedinQu,amoldedcerealusedforChineserice
wineproduction.Thiswouldconfirmourspeculation
thatthevolatilecompoundsarealreadyproducedduring
kojifermentation.However,therewasnodifferencein
theinitialconcentrationofvolatilecompoundsamong
two samples. Thismight suggest that therewas no
effectofrawmaterial,whichishighinnitrogencontent,
onproductionofthevolatilecompoundsstudiedduring
kojifermentation.
Withregardtoodoractivity,theodoractive
value (OAV),which represents activityofvolatile in
sample,canbecalculatedbydividingtheconcentration
ofvolatilecompoundswiththeodorthresholdvalue(24).
TheOAVof3-methyl-1-butanol,2-methyl-1-propanol,
phenyl ethanol, Isobutyl acetate, Isopentyl acetate,
phenetyl acetate and diethyl succinate at the end of
fermentationare1.51,0.63,0.20,1.18,18.25,3.84and
0.19fortheGRsampleand1.88,0.33,0.24,2.19,15.19,
4.09and0.43fortheWRsample,respectively(Table
2.). This result shows that esters are potent volatile
compoundinricewine(valuemorethan1).Basedon
theOAVvaluesof3-methyl-1-butanol,isobutylacetate,
isopentylacetateandphenetylacetate,theGRandWR
sampleswould have different flavor characteristics
(fruity,sweet,bananaandflowery).Inaddition,although
there are volatile compounds that have the OAV
value lower than 1 in both samples,Ryan, Prenzler,
SalibaandScollary(25)havepointedoutthatvolatile
compoundswhichhavelowimpactodorants(OAVless
than1.0)influenceglobalsensoryperceptionofwine.
Therefore, theWR sample containing higherOAV
valuesofphenylethanolanddiethylsuccinate(giving
positiveflavorcharacteristics) thanintheGRsample
maygivebetterflavorcharacteristicovertheGRsample.
However,othervolatilesthathavenotbeendetermined
inthisstudyalsocontributetoflavorcharacteristicof
ricewine.Thoroughanalysisofvolatilecompoundsas
wellassensoryevaluationisneededtobecarriedoutto
confirmourpresumption.
Table 2.Odoractivevalue(OAV)ofvolatilecompounds
Volatile compounds Odor threshold (mg/L)* Glutinous rice Wheat rice Odor description
3-methyl-1-butanol 60.00 1.51±0.03 1.88±0.15 Solvent
2-methyl-1-propanol 75.00 0.63±0.05 0.33±0.01 Alcohol,nailpolish
phenylethanol 200.00 0.20±0.07 0.24±0.10 Rose,honey
Isobutylacetate 1.60 1.18±0.54 2.19±0.79 Fruity,apple,banana
Isopentylacetate 0.16 18.25±2.13 15.19±1.01 Banana,fruity,sweet
phenetylacetate 1.80 3.84±0.31 4.09±0.09 Flowery
diethylsuccinate 1.20 0.19±0.01 0.43±0.01 Fruity,melon
*Valuesofodorthreshold(mg/L)comefromPeinado,Moreno,Bueno,MorenoandMauricio(26)
948 KKU Res. J. 2012; 17(6)
4. Conclusion
Inconclusion,itcanbeseenthattheuseofraw
materialthatishighinnitrogencontentsuchaswheatrice
usedinthisstudyaffectskojiandalcoholfermentation
aswellassomevolatilecompounds.Theeffectoffree
amino acids as a result of proteolysis during alcohol
fermentationonwinevolatilecompoundsmainlyinfluences
higheralcohols(3-methyl-1-butanolandphenylethanol).
Ascertainvolatilecompoundscanbedetectedatthefirst
dayoffermentation,thissuggeststhattheyarealready
producedbymoldduringkojifermentation.
5. References
(1) Garde-CardánT,Ancín-AzpilicuetaC.Effectof
theadditionofdifferentquantitiesofaminoacids
tonitrogen-deficientmuston the formationof
esters,alcohols,andacidsduringwinealcoholic
fermentation.LWT-FoodSciTechnol.2008;41:
501-10.
(2) Hernández-OrteP,IbarzMJ,CachoJ,FerreiraV.
Effectoftheadditionofammoniumandamino
acids tomusts ofAiren variety on aromatic
composition and sensory properties of the
obtainedwine.FoodChem.2005;89:163-74.
(3) Ribéreau-Gayon P,DubourdieuD,Doneche
B, LonvaudA.Handbook of Enology, The
MicrobiologyofWineandVinifications. 2nd
ed.USA,JohnWiley&Sons;2006.
(4) VerstrepenKJ, DerdelinckxG, Dufour JP,
Winderickx J,Thevelein JM,Pretorius IS, et
al. Flavor-active esters: adding fruitiness to
beer-review.JBiosciBioeng.2003;96:110-18.
(5) Hernández-OrteP,IbarzMJ,CachoJ,Ferreira
V.Additionofaminoacidstograpejuiceofthe
Merlotvariety:Effectonaminoaciduptakeand
aromagenerationduringalcoholicfermentation.
FoodChem.2006;98:300-10.
(6) SumbyKM,GarbinPR, JiranekV.Microbial
modulationofaromaticestersinwine:Current
knowledge and future prospects. FoodChem.
2010;121:1-16.
(7) KitanoH,KataokaK, FurukawaK,Hara S.
Specificexpressionandtemperature-dependent
expressionof theacidprotease-encodinggene
(pepA) inAspergillus oryzae in solid-state
culture(rice-koji).JBiosciBioeng.2002;93:
563-67.
(8) HashizumeK,OkudaM,SakuraoS,NumataM,
KosekiT,AramakiI,etal.Riceproteindigestion
by sake koji enzymes: comparison between
steamedricegrainsandisolatedproteinbodies
fromriceendosperm.JBiosciBioeng.2006;102:
340-45.
(9) TorreaD,VarelaC,UglianoM,Ancín-Apilicueta
C, Francis IL,Henschke PA.Comparison of
inorganicandorganicnitrogensupplementation
ofgrapejuice-Effectonvolatilecompositionand
aromaprofileofaChardonnaywinefermented
withSaccharomyces cerevisiae yeast. Food
Chem.2011;127:1072-83.
(10) AOAC International 2000OfficialMethod
of Analysis 17th ed. AOAC International.
Gaithersburg:MD.
(11) SouflerosEH,BouloumpasiE,Tsarchopoulos
C,Biliaderis,CG.Primaryaminoacidprofilesof
Greekwhitewinesandtheiruseinclassification
according tovariety,originandvintage.Food
Chem.2003;80:261-73.
(12) OrtegaC,LópezR,Cacho J,FerreiraV.Fast
analysisofimportantwinevolatilecompounds:
development and validation of a newmethod
basedongaschromatographic-flameionisation
949KKU Res. J. 2012; 17(6)
detection analysis of dichloromethane
microextracts. J Chromtogr A. 2001;923:
205–14.
(13) NegiS,Benerjee,R.Optimizationofamylaseand
proteaseproductionfromAspergillus awamori
in single bioreactor throughEVOP factorial
design technique. Food Technol Biotech.
2006;44:257–61.
(14) NegiS,BenerjeeR.Characterizationofamylase
andproteaseproducedbyAspergillus awamori
in a singlebioreactor.FoodRes Int. 2009;42:
443-8.
(15) Arias-GilM,Garde-CerdánT,Ancín-Apilicueta
C. Influence of addition of ammonium and
differentaminoacidconcentrationsonnitrogen
metabolisminspontaneousmustfermentation.
FoodChem.2007;103:1312-8.
(16) TaillandierP,PortugalFR,FusterA,StrehaianoP.
Effectofammoniumconcentrationonalcoholic
fermentation kinetics bywine yeasts for high
sugarcontent.FoodMicrobiol.2007;24:95-100.
(17) Barrajón-SimancasN,GieseE,Arévalo-Villena
M,BrionesUA.Aminoaciduptakebywildand
commercialyeasts insinglefermentationsand
co-fermentations.FoodChem.2011;127:441-45.
(18) IemuraY,YamadaT,TakahashiT,FurukawaK,
HaraS.Influenceofaminoacidcontentinseed
mashonpeptideuptakebyyeastcellsinmain
mashinsakebrewingprocess.JBiosciBioeng.
1999;88:679-81.
(19) RappA,ManderyH.Winearoma.Experientia.
1986;42:873-84.
(20) HazelwoodLA,DarnJM,vanMarisAJA,Pronk
JT,DickinsonJR.TheEhrlichpathwayforfusel
alcohol production: a century of research on
Saccharomyces cerevisiae metabolism.Appl
EnvironMicrob.2008;74:2259-66.
(21) PatelS,ShibamotoT.Effectof20differentyeast
strainsontheproductionofvolatilecomponents
in symphonywine. J FoodCompos Anal.
2003;16:469-76.
(22) TorreaD,FraileP,CardeT,Ancín,C.Production
of volatile compounds in the fermentation of
chardonnaymustsinoculatedwithtwostrainsof
Saccharomyces cerevisiaewithdifferentnitrogen
demands.FoodControl.2003;14:565-71.
(23) Mo X, Xu Y, FanW. Characterization of
aromacompounds inchinesericewineQuby
solvent-assistedflavorevaporationandheadspace
solid-phasemicroextraction.JAgrFoodChem.
2010:58:2462-69.
(24) Jackson RS.Wine Science: Principles and
applicagtions. 3rd ed.Canada: Elsevier Inc.;
2008.
(25) RyanD,PrenzlerPD,SalibaAJ,ScollaryGR.
The significance of low impact odorants in
globalodourperception.TrendsFoodSciTech.
2008:19:383-9.
(26) PeinadoRA,MorenoJ,BuenoJE,MorenoJA,
Mauricio JC.Comparative study of aromatic
compoundsintwoyoungwhitewinesubjected
topre-fermentativecryomaceration.FoodChem.
2004;84:585-90.