{Reference Type}: Journal Article
{Title}: Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori.
{Author}: Osafune Y;Toshida K;Han J;Kishimoto T;Iizuka-Furukawa S;Isogai A;Mukai N;Osafune Y;Toshida K;Han J;Kishimoto T;Iizuka-Furukawa S;Isogai A;Mukai N;
{Journal}: J Biosci Bioeng
{Volume}: 133
{Issue}: 6
{Year}: Jun 2022
{Factor}: 3.185
{DOI}: 10.1016/j.jbiosc.2022.03.003
{Abstract}: Honkaku shochu and awamori are traditional Japanese spirits. 2-Furanmethanethiol (2FM), a volatile thiol, was identified as a roast aroma compound in honkaku shochu and awamori. The detection threshold of 2FM in 25% (v/v) ethanol water solutions was determined as 1.6 ng/L. The odor activity values, calculated using the detection threshold suggested that 2FM affects the quality of honkaku shochu and awamori. The odor activity values of 2FM were higher in barley shochu distilled at atmospheric pressure than in sweet potato shochu, rice shochu and awamori; therefore, 2FM is considered to contribute to the characteristics of barley shochu.