ろ液仕込における香気生成促進物質 : 酵母の香気生成に関する研究(第3報)

概要

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To examine some reasons for the higher content of flavor components in the sake fermented with saccharified solutions of brown rice and rice bran, some compositions of the sacchrified solutions were analyzed. There was more Mg^<2+>, K^+, PO_4^<3->, thiamine, phytin, and pantothenic acid in saccharified solutions of brown rice and rice bran than in that of polished rice.The increase of iso-amyl acetate was minor when these factors were added individually to the saccharified solutions of polished rice. When the factors were added altogether, the content of iso-amyl acetate as well as the formation pattern were similar to that of the saccharified solutions of rece bran.Of these factors, pantothenic acid was the most effective in the formation of iso-amyl acetate.
社団法人日本生物工学会の論文
1988-01-25