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Poster Presentations
Day 4, June 25（Wed.）
Room P (Maesato East, Foyer, Ocean Wing)
- 4P-PM-17
Characterization of Flavor Components in Rice Koji during the Koji Molding Process
(Osaka Univ)
oKansuke Fujikawa
In sake brewing, rice koji is an important element that gives sake its characteristics. Rice koji is made by inoculating steamed rice with koji mold and fermenting it. The white areas on the periphery of rice koji are the areas where mold has spread over and into the rice and are called "haze-komi". Numerous studies have been conducted on the enzymes and metabolites of rice koji. However, the characterization of rice koji components that affect sake flavor has almost not been reported.
We focused on erythritol and its substrate glucose, as erythritol is a key metabolite in rice koji and enhances sake flavor. This study aimed to analyze the characteristics of glucose and erythritol production by examining the distribution and content of them in rice koji with different koji molding time and comparing them with haze-komi. To achieve this objective, we first established a visualization method for the distribution of glucose and erythritol. Next, we used MSI and HPLC and investigated the distribution and content of them in rice koji produced under different koji molding time. Finally, we compared the results with haze-komi and discussed optimizing koji molding conditions to enhance erythritol production for better sake flavor.