麹の揮発性有機酸類および揮発性アミン類について : 麹の香気成分に関する研究(第3報)

概要

論文の詳細を見る
In the previous paper (Hakkokogaku 55 : 167-174,1977), we trapped koji-aroma components on coconut-shell sctivated carbon attached to the air exhaust of an automatic koji-making machine. By this method, chemically neutral components, 9 alcohols, 23 esters and 9 carbonyl compounds, were detected. This paper deals with the volatile organic acids and amines in koji-aroma adsorbed on activated carbon. These components were extracted with a mixture of ether and n-pentane from the carbon and esparated with ion exchange resins.The fraction of volatile organic acids was analyzed by gas chromatography and carboxylic acid analyzer and five volatile organic acids, acetic, propionic, butyric, caleric and caproic acids were found, of which acetic acid was predominant. The volatile amine fraction was analyzed by thin layer chromatography and gas chromatography. Three volatile amines, ethlamine, i-butylamine and i-amylamine were identified in koji-aroma absorbed on carbon.In addition, tetramethylenediamine, ethanolamine, pentamethylenediamine and β-phenyl-ethylamine were detected in rice koji by extraction with ethanol.
社団法人日本生物工学会の論文