ウイスキー香気成分に関する研究 : (第4報)ガスクロマトグラフによる香気成分の検索(その1)

概要

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By fractional distillation, Austin-Boruff method and ether-pentane extraction the flavor constituents of whisky was fractionated into three fractions; (a) low-boiling-point components such as formaldehyde, acetaldehyde, ethyl formate, ethyl acetate, isobuty aldehyde, actone and methanol etc. : (b) fusel oil fraction such as propanol, isobutanol, isoamylacohol and trace butanol : (c) ethylesters of middle and higher fatty acids shuch as ethyl caprylate, ethyl caprate, ethyl laurate, ethyl myristate, ethyl palmitate and ethyl stearate. In addition to these components, furfural and unknown components which might be phenolic substance were detected.Analysis of flavor component for several imported and Japanese whiskies revealed that there were much difference in contents and balance of the components between these brandes.
社団法人日本生物工学会の論文
1964-08-15