Genetic analysis of barley for Shochu quality

Rie Sadohara, Akihiko Iwami, Yasuhiro Kajiwara, Hideharu Takashita, Timothy J. March, Stewart J. Coventry, Amanda J. Box, Sophia Degner, Jason K. Eglinton

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish
Pages (from-to)174-182
Number of pages9
JournalJournal of Cereal Science
Publication statusPublished or Issued - 1 Mar 2017
Externally publishedYes


  • Barley Shochu
  • Flavour compounds
  • Pearling quality
  • QTL

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

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