Bioscience, Biotechnology, and Biochemistry 2012-01-01

Taste-guided fractionation and instrumental analysis of hydrophobic compounds in sake.

Katsumi Hashizume, Toshihiko Ito, Misako Shimohashi, Atsufumi Kokita, Tetsuo Tokiwano, Masaki Okuda

文献索引：Biosci. Biotechnol. Biochem. 76(7) , 1291-5, (2012)

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摘要

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.