Quality Evaluation of Drinks Based on Liposome Shape Changes Induced by Flavor Molecules

Tsuyoshi Yoda

doi:10.1021/acsomega.1c04946

Quality Evaluation of Drinks Based on Liposome Shape Changes Induced by Flavor Molecules

ACS Omega. 2022 Feb 8;7(7):5679-5686. doi: 10.1021/acsomega.1c04946. eCollection 2022 Feb 22.

Author

Tsuyoshi Yoda^{1

2

3}

Affiliations

¹ Aomori Prefectural Industrial Technology Research Center, Hirosaki Industrial Research Institute, 1-1-8 Ougi-machi, Hirosaki City, Aomori 036-8104, Japan.
² Aomori Prefectural Industrial Technology Research Center, Hachinohe Industrial Research Institute, 1-4-43 Kita-inter-kogyodanchi, Hachinohe City, Aomori 039-2245, Japan.
³ The United Graduate School of Agricultural Sciences, Iwate University, 3-18-8, Ueda, Morioka City, Iwate 020-8550, Japan.

Abstract

The flavors of ethyl caproate and isoamyl acetate and their precursors are crucial in sake brewing for fermentation and evaluation of the corresponding quality of drinks. However, the quality evaluation of drinks containing these flavors is challenging. Therefore, sake quality was evaluated via dynamic membrane transformation on cell-sized liposomes while adding flavor-containing solutions. Flavor varieties have been reported to influence dynamic shape change patterns. This study reports the observed difference in the dynamic shape change of each flavor. Based on these results, proper quality evaluation of drinks is expected.