Title:
DISTILLED LIQUOR, METHOD FOR PRODUCING SAME, AND USE THEREOF
Document Type and Number:
WIPO Patent Application WO/2021/100321
Kind Code:
A1
Abstract:
Provided is distilled liquor having a reduced feeling of irritation caused by alcohol. This distilled liquor satisfies at least one of the following conditions: (a) 4-methyl-1-pentanol content is at least 2 μg/L per 1 v/v% of alcohol content; and (b) hexyl acetate content is at least 1 μg/L per 1 v/v% of alcohol content.
Inventors:
OHIRA TAKAHIRO (JP)
Application Number:
PCT/JP2020/036828
Publication Date:
May 27, 2021
Filing Date:
September 29, 2020
Export Citation:
Assignee:
SUNTORY HOLDINGS LTD (JP)
International Classes:
C12H6/02
Other References:
RAHAYU, YEN YEN SALLY ET AL.: "Key Volatile compounds in red koji-shochu, a Monascus-fermented product. and their formation steps during fermentation", FOOD CHEMISTRY, vol. 224, 7 December 2016 (2016-12-07), pages 398 - 406, XP029904879
TAIRA, JUNSEI ET AL.: "Initial Volatile Aroma Profiles of Young and Aged Awamori Shochu Determined by GC/MS/Pulsed FPD", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 18, no. Issue 2, 27 June 2012 (2012-06-27), pages 177 - 181, XP055828831
WECHGAMA, KITTIPONG ET AL.: "Quantitative Analysis of Main Volatile and Other Compounds in Traditional Distilled Spirits from Thai Rice", BIOTECHNOLOGY, vol. 7, no. 4, 2008, pages 718 - 724, XP055828841
ZHAO, Y. ET AL.: "Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography- Mass Spectrometry", JOURNAL OF FOOD SCIENCE, vol. 74, no. 2, 16 March 2009 (2009-03-16), pages C90 - C99, XP055828853
SAKAIDA, HIROSHI ET AL.: "Characteristic Flavor of Buckwheat Shochu and Comparison of Volatile Compounds from Variety Cereal Shochu", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 50, no. 12, 5 December 2003 (2003-12-05), pages 555 - 562, XP055828858
TAIRA, JUNSEI ET AL.: "Initial Volatile Aroma Profiles of Young and Aged Awamori Shochu Determined by GC/MS/Pulsed FPD", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 18, no. Issue 2, 27 June 2012 (2012-06-27), pages 177 - 181, XP055828831
WECHGAMA, KITTIPONG ET AL.: "Quantitative Analysis of Main Volatile and Other Compounds in Traditional Distilled Spirits from Thai Rice", BIOTECHNOLOGY, vol. 7, no. 4, 2008, pages 718 - 724, XP055828841
ZHAO, Y. ET AL.: "Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography- Mass Spectrometry", JOURNAL OF FOOD SCIENCE, vol. 74, no. 2, 16 March 2009 (2009-03-16), pages C90 - C99, XP055828853
SAKAIDA, HIROSHI ET AL.: "Characteristic Flavor of Buckwheat Shochu and Comparison of Volatile Compounds from Variety Cereal Shochu", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 50, no. 12, 5 December 2003 (2003-12-05), pages 555 - 562, XP055828858
Attorney, Agent or Firm:
YAMAMOTO, Osamu et al. (JP)
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