Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/118862
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Type: Journal article
Title: Genetic analysis of barley for Shochu quality
Author: Sadohara, R.
Iwami, A.
Kajiwara, Y.
Takashita, H.
March, T.
Coventry, S.
Box, A.
Degner, S.
Eglinton, J.
Citation: Journal of Cereal Science, 2017; 74:174-182
Publisher: Elsevier
Issue Date: 2017
ISSN: 0733-5210
1095-9963
Statement of
Responsibility: 
Rie Sadohara, Akihiko Iwami, Yasuhiro Kajiwara, Hideharu Takashita, Timothy J. March, Stewart J. Coventry, Amanda J. Box, Sophia Degner, Jason K. Eglinton
Abstract: Malting barley is a primary ingredient for barley Shochu, a Japanese traditional spirit. The production process of barley Shochu consists of the pearling operation where the outer layer of barley kernels is removed and the fermentation process where the pearled barley is fermented and distilled. Due to the labour-intensive nature of the conventional evaluation, a more simple and rapid method is required to assess the suitability of malting barley varieties for Shochu purposes. The present study was conducted to identify genetic regions responsible for barley Shochu quality in an effort to develop a marker-assisted selection method. A doubled haploid population generated from a Commander/WI4191 cross was tested for pearling suitability and flavour component levels in the mash and Shochu, and QTL analysis was performed across two consecutive years using the Shochu quality data sets and a 2531-point linkage map. As a result, consistent QTL for pearling yield were detected on chromosome 1H, which were considered to be a possible selection tool. Fourteen QTL were associated with seven flavour compounds in the mash and Shochu.
Keywords: QTL; barley Shochu; pearling quality; flavour compounds
Rights: © 2017 Elsevier Ltd. All rights reserved.
DOI: 10.1016/j.jcs.2017.01.013
Appears in Collections:Agriculture, Food and Wine publications
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