麹の香気捕集法の検討とガスクロマトグラフィーによる成分の検索 : 麹の香気成分に関する研究(第1報)

概要

論文の詳細を見る
The aroma of rice-koji for sake making has been called "kuri-ka"(the aroma of chestnuts) and is an important factor in sensory evaluation of rice-koji. The present communication deals with a trapping method for kuri-ka and gas and thin layer chromatographic analysis of the aroma components.Neutral koji-aroma compounents were trapped in activated coconut-shell carbon attached to the air exhauster of an automatic koji-maker, and subsequently eluted with a mixture of ether and n-pentane. After removing solvents, the condensate was analyzed by thin layer chromatography and gas chromatography. Volatile carbonyl compounds were investigated by direct gas chromatography of their 2,4-dinitrophenyl hydrazones. By this method, nine alcohols, twenty-three esters and nine carbonyl compounds were detected in the collected neutral aroma components of rice-koji.
社団法人日本生物工学会の論文
1977-07-25