A study on the volatile compounds in Japanese alcoholic beverage (Awamori) produced from Thai rice varieties

Vilai Rungsardthong; Sopida  Korkerd; Phirada  Chokchaithanawiwat; Tamaki  Yasutomo

doi:10.59796/jcst.V13N2.2023.663

Authors

Vilai Rungsardthong Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand
Sopida Korkerd Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand
Phirada Chokchaithanawiwat Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand
Tamaki Yasutomo Department of Bioresource Technology, National Institute of Technology, Okinawa National College of Technology, Okinawa, Japan

DOI:

https://doi.org/10.59796/jcst.V13N2.2023.663

Keywords:

Awamori, Japanese sake, rice koji, Thai rice, volatile compound, pigmented rice

Abstract

Awamori is a famous alcoholic beverage brewed in the Southern part of Japan. Thai rice is well known and there are many varieties of rice including white rice and pigmented rice. This research aimed to study the properties and volatile compounds of Awamori produced from five Thai rice varieties including KDML105, Chainat, RD6, brown KDML105, and riceberry rice. Rice koji was prepared by inoculating the steamed rice with tane-koji from Aspergillus awamori at 0.2% by weight. Then, water and Saccharomyces cerevisiae were added and alcoholic fermentations were performed at around 2 weeks. The production of alcohol and pH changes during the liquid fermentation were monitored, and volatile compounds of the Awamori were determined by gas chromatography-mass spectrophotometry (GC-MS). The highest soluble solid and alcohol content were observed in the fermentation of KDML 105. The alcohol content after 2 weeks of fermentation ranged from 14.5-18 %, with the pH around 4.02-4.5. The same volatile compounds, ethyl alcohol, isobutyl alcohol, isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, ethyl laurate, ethyl linoleate, with the flavor descriptions as alcohol, wine-like, mushroom-like, floral, rose, fruity, banana, sweet, ice-cream, mild fatty, oily, and honey-like odors were detected in all samples from Thai rice while KDML105 presented greater diversity of volatile compounds than the other Thai rice.

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