Genetic analysis of barley for Shochu quality |
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| Affiliation: | 1. R&D Laboratory, Sanwa Shurui Co., Ltd., 2231-1, Yamamoto, Usa-city, Oita 879-0495, Japan;2. School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia;1. Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland;2. Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland;1. Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France;2. UMR IATE 1206, Univ.Montpellier, CIRAD, INRA, SupAgro, Montpellier, France;1. Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Queensland, Australia;2. Centre for Food Innovation, The University of Tasmania, Tasmania, Australia;1. Faculty of Chemistry and Pharmacy, Sofia University “St. Kl. Ohridski”, Bulgaria;2. Unilever Research and Development, 3133 AT Vlaardingen, The Netherlands;3. Laboratory of Physical Chemistry and Colloid Science, Wageningen University, 6703 HB Wageningen, The Netherlands;4. Department of Mechanical Engineering, University College London, Torrington Place, London WC1E 7JE, UK;1. Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, ES-14071, Córdoba, Spain;2. Wheat Chemistry and Quality Laboratory, Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico |
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| 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. |
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| Keywords: | QTL Barley Shochu Pearling quality Flavour compounds |
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