酒精飲料の苦味成文に關する研究〔I〕 : 清酒中のTyrosolに就て

概要

論文の詳細を見る
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.
社団法人日本生物工学会の論文
1953-02-15