泡盛の成分特性と熟成度合との関係 : 泡盛の熟成に関する研究(第9報)

概要

論文の詳細を見る
We carried out the correlation analysis between the components in awamori and the sensory value (fragrance and flavor). The fragrance of awamori significantly correlated to 38 out of 70 components of awamori and the flavor significantly correlated to 43 out of 70 components in awamori. The component character of awamori with a high quality evaluation had a tendency to have a high metallic component, a large peak transposition ratio in DSC, a narrow line width in NMR signal, much fatty acid, a few ester components, a large amount of the higher alcohols and a few sulfur compounds.As a next step we arranged samples from each distillery into groups such as unaged awamori, matured awamori in non porous containers and matured awamori in kame for two dimensional analysis of variation. The analysis, distillery (14 levels)×awamori (3 levels) revealed that "main effects" of distillery were significant i 10 out of 61 components in awamori and "main effects" of awamori were significant in 20 out 61 components. It appeared that the quality of awamori produced in distillery Q was poor.The mean differences of components in awamori (unaged, matured in non-porous container, and matured in kame) could be classified into 5 types.From the results of the sensory test and the analysis of variance, it was suggested that the matured awamori in kame is the best, followed by matured awamori in non-porous containers and then unaged awamori.
社団法人日本生物工学会の論文
1986-01-25

泡盛の成分特性と熟成度合との関係 : 泡盛の熟成に関する研究(第9報)

スポンサーリンク

概要

著者

関連論文

スポンサーリンク