Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer
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概要
- 論文の詳細を見る
When beer was stored for 0, 1, 2, 3, and 4 weeks at 37℃, a stale flavor was generated with the increasing storage period. The 132 peaks detected by a GC analysis of the medium-and high-boiling-point volatiIes in beer were used as variables for a multivariate analysis. Fifteen compounds, including furfural and 2-furfurylethyl ether, which had rotated factor loadings of more than 0.5 on a second factor axis, were extracted as components that were highly correlated with the formation of the stale flavor. Furfuryl acetate, 5-methylfurfural, and an unknown compound were extracted by a stepwise discriminant analysis as important indices for the discrimination of beer according to storage period.
- 社団法人日本農芸化学会の論文
- 1994-09-23
著者
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早瀬 文孝
明治大学農学部農芸化学科
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Hayase Fumitaka
Department of Agricultural Chemistry, Meiji University
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Kato Hiromichi
Department of Agricultural Chemistry, The University of Tokyo
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Kato H
Department Of Agricultural Chemistry The University Of Tokyo
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Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
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Kato Hiromichi
Department Of Food Science Ohtsuma University
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Kato H
Otsuma Women's Univ. Tokyo Jpn
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Hayase Fumitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
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Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo:(present Address) Department Of Agricul
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Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo : (present Address) Department Of Agric
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Hayase Fumitaka
Central Research Laboratories Asahi Breweries Ltd.
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Kato H
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Harayama Koichi
Nagoya Brewery, Asahi Breweries Ltd.
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Hayase F
Department Of Agricultural Chemistry Meiji University
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Harayama Koichi
Nagoya Brewery Asahi Breweries Ltd.
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Kato Hiroshi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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