Suntory Liquors Ltd

Nakahara ku, Japan

Suntory Liquors Ltd

Nakahara ku, Japan

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Inui T.,Suntory Liquors Ltd. | Tsuchiya F.,LECO Japan Corporation | Ishimaru M.,Suntory Liquors Ltd. | Oka K.,Suntory Liquors Ltd. | Komura H.,Suntory Institute for Bioorganic Research
Journal of Agricultural and Food Chemistry | Year: 2013

Hop-derived aroma characteristics in beer are very important for the quality of beer. This study compared the differences of hop aroma characteristics and the compounds contained in beer by changing the variety of hops applying the idea of "food metabolomics" on the GC×GC/TOF-MS analysis data, to clarify which aroma compounds contribute to the differences of hop aroma profiles indicated by sensory descriptors. As a result, by focusing only on hop-derived compounds, 67 compounds were strongly correlated with one or more of the sensory descriptors. Furthermore, the odor descriptions of each key compound corresponded well to each sensory descriptor. Thus, these compounds are likely to be the key compounds explaining the differences of hop aroma characteristics in beer. This study led to the suggestion that understanding the relationship between the comprehensive nontarget analysis by GC×GC-TOF/MS and organoleptic evaluation using PCA is effective in estimating the key compounds. © 2013 American Chemical Society.


Kageyama N.,Suntory Liquors Ltd | Inui T.,Suntory Liquors Ltd | Fukami H.,Kyoto Gakuen University | Komura H.,Suntory Institute for Bioorganic Research
Journal of the American Society of Brewing Chemists | Year: 2011

Astringent substances were isolated from malt acrospires. The water extract was fractionated by preparative HPLC. The astringent fraction, which contained three components, was purified by HPLC and identified by MS and NMR spectrometry. The components, in order of decreasing concentration, were 4′-O-β-D-glucopyranosyl hordatine A, 4′-O-β-D- glucopyranosyl hordatine B, and 4′-O-β-D-maltosyl hordatine A. These compounds have not been identified previously, and all exhibited astringent properties. © 2011 American Society of Brewing Chemists, Inc.


Kageyama N.,Suntory Liquors Ltd | Inui T.,Suntory Liquors Ltd | Fukami H.,Kyoto Gakuen University | Komura H.,Suntory Institute for Bioorganic Research
Journal of the American Society of Brewing Chemists | Year: 2012

Three hordatine derivatives (4′-O-β-D-glucopyranosyl hordatine A, 4′-O-β-D-glucopyranosyl hordatine B, and 4′-O-β-D- maltosyl hordatine A) have already been isolated from acrospires in barley malt as astringent substances. All of these substances possess a common trans-cinnamoyl moiety. In the astringent fraction, we have now also identified the corresponding cis-cinnamoyl derivatives: 4′-O-β-D-glucopyranosyl (1′Z)-hordatine A, 4′-O-β-D-glucopyranosyl (1′Z)- hordatine B, and 4′-O-β-Dmaltosyl (1′Z)-hordatine A. Their chemical structures were elucidated by mass and NMR spectrometry. © 2012 American Society of Brewing Chemists, Inc.


Itoh T.,Gifu International Institute of Biotechnology | Tsukane M.,Suntory Holdings Ltd | Koike M.,Suntory Liquors Ltd | Nakamura C.,Suntory Holdings Ltd | And 9 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010

Whisky is matured in oak casks. Many nonvolatile substances (whisky congeners, WC) seep from the oak cask during the maturing process. In this study, three antiallergic agents (syringaldehyde, SA; lyoniresinol, Lyo; and ellagic acid, EA) were isolated from WC. Treatment with SA, Lyo, and EA reduced the elevation of intracellular free Ca2+ concentration ([Ca 2+]i) and intracellular ROS production caused by FceRI activation. The inhibitions of the elevation of [Ca2+]i and intracellular ROS production by SA and Lyo were mainly due to the suppression of the NADPH oxidase activity and scavenging of the produced radical, respectively. On the other hand, EA inactivated spleen tyrosine kinase and led to the inhibition of the elevation of [Ca2+]i and intracellular ROS production. Furthermore, it was found that WC strongly inhibited IgE binding to the FceRIα chain, whereas SA, Lyo, and EA did not indicate this inhibitory effect. These results suggest that WC inhibits allergic reactions through multiple mechanisms. To disclose the in vivo effects of WC, SA, Lyo, and EA, these compounds were administered to type I allergic model mice, and the passive cutaneous anaphylaxis (PCA) reaction was measured. These compounds remarkably suppressed the PCA reaction. Taken together, these findings suggest that WC seemed to be beneficial to ameliorate allergic reactions. © 2010 American Chemical Society.


Kageyama N.,Suntory Liquors Ltd | Inui T.,Suntory Liquors Ltd | Nakahara K.,Suntory Business Expert Ltd | Fukami H.,Kyoto Gakuen University
Journal of the American Society of Brewing Chemists | Year: 2013

Astringent substances derived from acrospires of barley malt can be reduced by treatment with subcritical water. Crude hordatine β-D-glucopyranoside, identified as one of the astringent substances in barley malt, was shown to be reduced by about 80% under subcritical conditions. It was confirmed that the astringent substances in barley malt were reduced by the treatment of barley malt at various subcritical conditions. Beer was brewed using malt treated with subcritical water, and the astringency and the quantities of astringent substances were evaluated. The astringent components and the aftertaste in the beer were clearly reduced, and the reduction of astringent components in barley malt by treatment with subcritical water was shown to be a good way to control beer aftertaste. © 2013 American Society of Brewing Chemists, Inc.


Koga K.,Tokai University | Tachihara S.,Tokai University | Shirasaka N.,Nara University | Yamada Y.,Suntory Liquors Ltd. | Koshimizu S.-I.,Suntory Liquors Ltd.
Journal of Bioscience and Bioengineering | Year: 2011

SOD (Superoxide dismutase)-like activities of 23 kinds of single malt whisky (Scotch and Japanese) were evaluated. There was a positive correlation between SOD-like activity and the maturation age of whisky that exceeded the difference resulting from the manufacturing region. The SOD-like activity of Yamazaki 18, a typical single malt whisky in Japan, was approximately 1333. U/ml and that of non-volatile components in the whisky was 388. U/mg, indicating that single malt whisky generally has a very strong SOD-like activity. To elucidate their contribution to SOD-like activity, the non-volatile components of whisky (Yamazaki 18) were ultrafiltered and separated with a Diaion HP20/water-EtOH system. Elution of the fraction less than 5000 molecular weight (<5000 MW fraction) with 60% (v/v) EtOH contributed most to SOD-like activity of the whisky. As this elution contained a considerable amount of polyphenolics, the content and SOD-like specific activity of ellagic acid, gallic acid, and lyoniresinol - the main whisky polyphenolics - were evaluated. The contribution of these compounds to the SOD-like activity of whisky was approximately 15%. Polyphenolics in whisky were relatively distributed to a higher MW fraction compared to carbohydrates in whisky, and specific activity (SOD-like activity per weight) of the > 10,000. MW fraction was greater than that of the < 5000. MW fraction, although the content of this fraction was low. These results indicate that various polyphenolics with higher molecular weights also contribute to the SOD-like activity of whisky together with main whisky polyphenolics. © 2011 The Society for Biotechnology, Japan.


Matsui H.,Suntory Liquors Ltd | Inui T.,Suntory Liquors Ltd | Ishimaru M.,Suntory Liquors Ltd | Hida Y.,Suntory Liquors Ltd | Oka K.,Suntory Liquors Ltd
Acta Horticulturae | Year: 2013

Hops (Humulus lupulus L.) are one of the most important ingredients in beer in terms of taste and quality-providing bitterness, aroma and fullness. However, it is difficult to produce beer products with a consistent level of quality as hop quality may vary due to the climate, cultivation method, soil conditions, root condition, etc. The purpose of this study was to elucidate the influence of hop hop plant age on beer quality, especially on the aroma of beer. We examined differences in hop aroma by means of sensory evaluation and chemical analysis. In addition, in order to assess how the vegetative growth and reproductive growth of hops were dependent on hop plant age, the length of the vine and leaf size, stem diameter and flowering were monitored throughout the growing season. The hop samples used were selected from 8 hop gardens in the Saaz region during the 2010 and 2011 growing seasons. A comparison of vegetative growth, leaf size and stem diameter showed that hop plants that were younger (in terms of hop plant age) were larger and flowered later. In addition, the ?-acid content was higher in the younger hops. As a result, significant differences in hop aroma characteristics were observed in beer made from the different hop samples. Based on these results, it was concluded that the more luxuriant vegetative growth and late flowering associated with the younger roots changed secondary metabolism, which also affected the generation of terpenes, thereby altering hop aroma quality in the beer produced. This information can help the brewers improve quality and design hop and beer products with a better aroma.


Nakahara K.,Suntory Business Expert Ltd | Kageyama N.,Suntory Liquors Ltd | Nagami K.,Suntory Business Expert Ltd
Journal of Agricultural and Food Chemistry | Year: 2012

Malted barley was treated with saturated steam at temperatures ranging from 180 to 220 °C, that is, high temperature and high pressure steam (HHS), and a control sample exposed to saturated liquid water in the same temperature range. The malt treated in steam was extracted with water (70 °C) for 15 min after drying. Vanillin which gave beer preferable flavor was detected in all malt extracts, both after treatment with steam and in effluent from malt exposed to liquid water. Hydrolysis of ingredients in the malt occurred even in steam. The treatment of natural products in HHS could be a new thermal technique to provide a special ingredient for food industry, for example, malt for beer. © 2012 American Chemical Society.

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