Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit-Reference-Cited by-同舟云学术

Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit

Published:2016-01-21 Issue:1 Volume:122 Page:168-174
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Okutsu Kayu¹,Yoshizaki Yumiko¹,Kojima Mai¹,Yoshitake Kazuya¹,Tamaki Hisanori¹,Kazunori Takamine¹

Affiliation:

1. Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; Korimoto 1-21-24 Kagoshima 890-0065 Japan

Funder

Cooperative Research Program for Agriculture Science and Technology Development

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.305/fullpdf

Reference20 articles.

1. Relationships between panel preference and volatile compounds in various types of shochu;Kuriyama;J. Brew. Soc. Japan,2005

2. Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivars;Dincer;Plant Foods Hum. Nutr.,2011

3. Effects of a sweet potato cultivar on the quality of imo-shochu with references to the characteristic flavor;Kamiwatari;J. Brew. Soc. Japan,2006

4. The formation of β-damascenone in sweet potato shochu;Yoshizaki;J. Inst. Brew.,2011

5. Characteristic flavor of Kansho-shochu (sweet potato spirit);Ohta;J. Brew. Soc. Japan,1991

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