ブランデーの香味成分について(第2報) : フーゼル油成分のPaper Chromatographyによる検索

概要

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Alcohols free acid, and acid components of esters in the fusel oil fraction of a pomace brandy were identified by the method of paper chromatography and the results obtained were as follows : Alcohols : ethyl, propyl, butyl, and amyl alcohols.Methanol was found only as esters. The separation of isomers of higher alcohols was unseccessful.Free acids : formic, acetic, propionic, butyric, valeric, and cdaproic acids.Lauric and palmitic acids are probably present. C_7〜C_<10> acids are also present but not identified. The separation of isomers of higher acids was unsuccessful.Acid components of esters : formic, acetic, butyric, valeric, caproic acids, and C_7〜C_<10> acids.Propionic, lauric and palmitic acids were uncertain.The results of the same experiments with a wine brandy were little different from the above.
公益社団法人日本生物工学会の論文
1957-08-15