清酒「ムレ香」成分の同定とその定量方法 : 清酒の「ムレ香」に関する研究 (第1報)

概要

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An unfavourable and characteristic smell is often formed in non-pasteurized sake during storage and commercial distribution at room temperature. We named it "Mureka" and analyzed it by GC, GC-MS, and cooperative use of newly developed aparatus : Thermal Desorption Cold Trap Injector (TCT) system and Purge and Cold Trap Injector (PTI) system for concentratin volatiles. Three compounds causing "Mureka" were isolated form lower volatiles and were idontified as iso-valeralbehyde (i-Val), ethyl iso-valerate (EtOVal), and 1,1-diethoxy-3-methylbutane (1,1-DEB) by their GC retention time and mass spectra. Measurement of these 3 compounds was also done by GC-MS with the PTI system, feasible instruments for traces of volatiles.
社団法人日本生物工学会の論文
1989-07-25