ウイスキーのタイプと成分 : 酒類のタイプと成分(第1報)

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Relationship between type of whisky and volatile component. OTSUKA. K., I. IKI, and T. YAMASHITA (National Research Institute of Brewing, National Tax Administration, Takinogawa 2-6-30,Kita-ku, Tokyo 114) Hokkokogaku 57 : 20-30. 1979. Volatile components such as higher alcohols and esters in foreign and domestic bottled whiskies were determined by gas-liquid chromatography using direct injection (glass column). Large amounts of voltile components were found in Scotch malt whisky. Bouron whisky showed a different composition of volatile components. Tetradiagrams were constructed by plotting the contents of four alcohols (n-propanol, isobutanol, isoamyl alcohol, β-phenethyl alcohol) and four esters (ethyl lactate, ethyl caprylate, ethyl caprate, ethyl laurate), respectively, and it was found that each type of wshisky had a characteristic pattern. The slope of the regression lines relating isolbutanol and isoanyl alcohol were estimated to be 1.40 (single malt Scotch whisky), 1.48 (Japanese special class whisky), 0.88 (blended Scotch whisky) and 2.01 (Bourbon whisky). The low value of blended Scotch whisky was caused by the blend of grain whisky which contained trace amounts of isoamyl alcohol. The slope of the regression lines relating ethyl caprate and ethyl caprylate were estimated to be 1.65 (single malt Scotch whisky), 1.63 (blended Scotch whisky), 1.89 (Japanese special class whisky), 1.95 (Japanese first class whisky) and 1.11 (Bourbon whisky). There was a difference in the slope between Scotch and Japanese whisky. The ratios of isoamyl alcohol/isobutanol and ethyl caprate/ethyl caprylate were plotted in two dimensions and it was found that single malt Scotch, blended Scotch and Japanese special class whiskies each formed clusters.
社団法人日本生物工学会の論文
1979-01-25

ウイスキーのタイプと成分 : 酒類のタイプと成分(第1報)

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