酒精飲料の苦味成文に關する研究〔I〕 : 清酒中のTyrosolに就て

元データ 1953-02-15 社団法人日本生物工学会

概要

1) Tyrosol, one of the bitter components of "sake", was determined together with tyrosine in the different stages of fermentation, in the ripe moromi and in some commercial "sake". On the other hand, tyrosol was added into artificial sake and its effect on the taste was examined.2) Tyrosol was formed in large quantities in the last stage of fermentation and as to the moromi in the same factory, tyrosol content was larger when the moromi contained less remained sugar or was fermented at lower temperature.3) In the ripe moromi tyrosol content was 4.2〜9.4 mg% and in the commercial "sake" 1.3〜5.1 mg%. Tyrosol content was quite different according to the manufactures. In the genuine artificial "sake" tyrosol was not contained, but in the artificial "sake" flavoured with rice, tyrosol content was less than 0.8 mg%. 4) When 4 mg% tyrosol was added into the artificial "sake" the flavour became much better.

著者

麻生 清 東北大學農學部農産物利用研究室
中山 悌三 東北大學農學部農産物利用研究室
中山 悌三 朝日麦酒株式会社・中央研究所
槇 光章 山形縣立谷地高等學校
槇 光章 東北大學農學部農産物利用研究室
麻生 清 東北大學農学部農芸化学科

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