ウィスキーの香気成分に関する研究 : (第1報)ガスクロマトグラフによる分析法の研究(その1)操作条件の設定

概要

論文の詳細を見る
To analyze the flavor components of whisky, conditions for the separation of several alcohols and other components in the alcohol fraction of fermentation product were examined by using gas-liquid chromatography. 0.005% methanol was detectable by using octadeylc alcohol, tetraethylene dimethyl ether or polypropylene glycol for the liquid phase. Ethyl acetate was separated in the polyethylene glycol-1500 column. Water was also determined quantitatively in the polypropylene glycol column. 0.05-0.1% Detection of high-boiling point components such as propyl, isobutyl and isoamyl alcohols was successfully carried out on octadecyl alcohol, polyethylene glycol and polypropylene glycol columns. It was impossible to separate all the components under single operating condition. Analytical conditions suitable for the compounds to be examined remained to be investigated.
社団法人日本生物工学会の論文
1964-01-15