Study of main chemical compounds in Sato fermented by various yeast strains on product quality (Thai)

Abstract

Sato (rice wine), produced by Rhizopus sp. and 4 strains of Saccharomyces; S. cerevisiae from Samritmonkong Co. Ltd., S. cerevisiae NP01, S. bayanas EC1118 and S. cerevisiae Sweden; contained at least 30 chemical compounds. From the compounds identified, there were at least 7 compounds which were the most powerful odourants in the Satos. Sensory evaluation of the 4 Satos and Siam Sato (produced by Samritmonkhong Co. Ltd.) was determined by preference test. Five sensory characteristics of Sato, appearance, colour, odour, taste and overall liking, were evaluated by tasters in Khon Kaen University. The results showed that only the scores of odour were significantly different among the 5 Satos (p<0.05). The Satos fermented by the yeast of Samritmonkong Co. Ltd., NP01 and EC1118 gave higher scores compared to that of the Sato fermented by Sweden. The preference test scores of each characteristic evaluated by the tasters from Samritmonkong Co. Ltd. were not significantly different (p>0.05) among the Satos. The main volatile compounds in the Satos were classified by principal component analysis (PCA) into 4 groups. However, each group of the volatile compounds did not influence the five sensory characteristics.