Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 2) difference in volatile compounds and sensory evaluations of imo-shochu was written by Shiraishi, Yohei;Okutsu, Kayu;Yoshizaki, Yumiko;Futagami, Taiki;Tamaki, Hisanori;Wagu, Yutaka;Takamine, Kazunori. And the article was included in Nippon Jozo Kyokaishi in 2021.Application In Synthesis of Octyl acetate The following contents are mentioned in the article:
In order to clarify the effects of differences in koji type on the variety of the aroma and taste of imo-shochu. the author prepared imo-shochu with yellow, black, and white koji and investigated their aroma components and sensory characteristics. GC-MS analyses revealed that the concentrations of higher alcs., acetic acid Et esters, and sulfur compounds were higher in imo-shochu prepared with yellow koji than those with black or white koji. The aldehyde and terpene contents in imo-shochu prepared with white or black koji were higher than that with yellow koji. Meanwhile, imo-shochu prepared with white koji contained more DL-2-methylbutyrate, and imo-shochu prepared with black koji contained more Me salicylate and 1-octen-3-ol compared to the other shochu. Results of sensory evaluations, showed that imo-shochu prepared with yellow koji had stronger koji-like, baked confectionery-like, and herb-like flavors. Imo-shochu prepared with white koji was evaluated as roasted and sharp, and that with black koji evaluated as roasted, oily, and mild. Furthermore, it was first demonstrated that the shochu prepared with different types of koji could be distinguished by their sensory characteristics in blind tests. From the above results, the empirical fact that differences in the flavor of imo-shochu by the variety of koji was confirmed at the chem. level. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application In Synthesis of Octyl acetate).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Application In Synthesis of Octyl acetate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics