Changes in Free Fatty Acids of Awamori during Aging : Studies on the Maturation of Awamori (V)

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概要

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• The fatty acid components of awamori during aging were as follows. The total amount of volatile acids calculated as acetic acid ranged from 20 to 140 mg/l, the main acid was acetic acid, and the proportion of acetic acid to total acids ranged from 35 to 80 per cent. The main acids other than acetic acid were propionic acid and i-butyric acid. Differences were observed in fatty acid constituents between awamori and other alcoholic beverages.Certain components tended to increase during maturation in kame (porous earth-enware pots) : acetic acid, i-butyric acid, i-valeric acid, valeric acid, capric acid, lauric acid, myristic acid and total fatty acids. Others, however, showed no distinct changs : propionic acid, butyric acid, caproic acid, caprylic acid, palmitic acid, stearic acid, oleic acid and linoleic acid.During maturation in non-porous containers (stainless-steel or glass-lined tanks), on the other hand, caprylic acid, capric acid, lauric acid and myristic acid components tended to increase, while no distinct changes however were shown by acetic acid, propionic acid, i-butyric acid, butyric acid, i-valeric acid, valeric acid, caproic acid, palmitic acid, stearic acid, oleic acid, linoleic acid and total fatty acids.

• 社団法人日本生物工学会の論文
• 1986-02-25

著者

• Tamaki Takeshi

  Okinawa Taxation Office

• TAKAMIYA YOSHIHARU

  Okinawa Regional Taxation Office

• TAKAESU CHOSEI

  The Union of Distilleries Association of Okinawa Prefecture

• NISHIYA TAKAMICHI

  National Research Institute of Brewing

• NAGAMINE JUNKO

  The Union of Distillers Association of Okinawa Prefecture

• Nishiya T

  National Research Institute Of Brewing

• Takamiya Yoshiharu

  Okinawa Taxation Office

• Takaesu Chosei

  The Union Of Distillers Association Of Okinawa Prefecture

関連論文

• Changes in Sulfur Compounds of Awamori during Aging : Studies on the Maturation of Awamori(VIII)
• Changes in Ester Compounds and Higher Alcohols of Awamori during Aging : Studies on the Maturation of Awamori (VII)
• Changes in Free Fatty Acids of Awamori during Aging : Studies on the Maturation of Awamori (V)
• Isolation of Uracil Auxotrophic Mutants of Saccharomyces cerevisiae Unable to Reduce 2, 3, 5-Triphenyltetrazolium Chloride
• Isolation and Characterization of Starch-utilizing Mutants of Escherichia coli
• Yeast Transformation without the Spheroplasting Process

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