泡盛における酸敗酒と正常酒の成分特性

概要

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Differences in quality and components of putrefactive awamori and normal awamori were investigated. Putrefactive awamori contained more total acid, total aldehyde and total ester than normal waamori and had lower pH. The acidity and pH of putrefactive awamori were not markedly changed by long-term storage. The characteristic odor of putrefactive awamori was not diminished during storage, and storage did not improve the quality of putrefactive awamori. The total content of lactic acid, formic acid, acetic acid and propionic acid was greater than 96% of total organic acids, which was not influenced by long-term storage. The content in normal awamori was about 60%. The content of higher alcohols (C_3〜C_5) was decreased by putrefaction of awamori. Thus, slightly putrefied awamori contained more higher alcohols (C_3〜C_5) than heavily putrefied awamori. In contrast, higher contents of low-boiling carbonyl compounds was found in putrefactive awamori than in normal awamori. The ratio of higher alcohols (C_3〜C_5) to low-boiling carbonyl compounds was bout five times greater in putrefactive than in normal awamori. A higher content of ethyl acetate and a lower quantity of other ester compounds were found in putrefactive awamori. The dimethyl sulfide content of putrefactive awamori was 0.03 of normal awamori ; the compound subsequently disappeared during storage.
社団法人日本農芸化学会の論文