Method for the Simultaneous Assay of Diacetyl and Acetoin in the Presence of α-Acetolactate : Application in Determining the Kinetic Parameters for the Decomposition of α-Acetolactate(Brewing and Food Technology)
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概要
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A simultaneous assay method for diacetyl and acetoin was developed to investigate the formation of diacetyl during the brewing of alcoholic beverages. A GC-MS analysis after the extraction from neutralized sample by ethyl acetate gave accurate assay results. The detection limit was below 0.1mg/l and the assay was quantitative from 0.1 to 100mg/l for both compounds. Unlike other methods, the assay results were unaffected by the presence of α-acetolactate (up to 26mg/l), which easily decomposes to diacetyl or acetoin, because the extraction condition prevents the decomposition and extraction of this acidic compound. Since our assay is compatible with samples that contain α-acetolactate, the kinetic parameters for decomposition of α-acetolactate to diacetyl and acetoin were determined. The decomposition rate constants were affected by the ethanol concentration. Overall kinetics for the decomposition of α-acetolactate was formulated as a function of ethanol concentration, pH and temperature. The kinetics can be applied to alcoholic beverages such as sake.
- 公益社団法人日本生物工学会の論文
- 2005-05-25
著者
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SATO KAZUO
National Research Institute of Brewing
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Kobayashi Ken
National Research Institute of Brewing
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Kusaka Kazutaka
National Research Institute Of Brewing
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TAKAHASHI TOSIROU
National Research Institute of Brewing
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- Method for the Simultaneous Assay of Diacetyl and Acetoin in the Presence of α-Acetolactate : Application in Determining the Kinetic Parameters for the Decomposition of α-Acetolactate(Brewing and Food Technology)