Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake
Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake
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清酒中疏水性化合物的味觉分馏和仪器分析
DOI：
10.1271/bbb.120046
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发表时间：
2012
期刊：
影响因子：
--
通讯作者：
M. Okuda
中科院分区：
文献类型：
--
作者：
K. Hashizume;Toshihiko Ito;Misako Shimohashi;Atsufumi Kokita;Tetsuo Tokiwano;M. Okuda
对未经木炭处理的清酒样品中的味道活性疏水化合物进行味道稀释分析（TDA）。所有高TDA因子组分均表现出苦味或涩味，但它们的风味特征不同。高TDA因子级分的味道活性化合物通过味道引导的分级分离，使用RP-HPLC和仪器分析进行纯化。从7个馏分，阿魏酸，阿魏酸乙酯，乙醇，三个以前报道的苦味肽，和两个新的乙酯的肽的10个氨基酸残基被确定。所有鉴定的化合物具有与所分析的TDA级分相似的味道特征。阿魏酸乙酯和肽的乙酯显示出适度的苦味。测定了七种jyunmai型清酒样品中所鉴定化合物的浓度。该浓度通过通常在清酒制造的最后步骤中应用的木炭处理，特别是使用高疏水性化合物，剂量依赖性地降低。
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.