ウイスキー香気成分に関する研究 : (第8報)市販ウイスキー製品の分析

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The composition of low- and high-boiling point flavor components in the following commercial whiskies were analyzed; four Scotch whiskies, two Bourbon whiskies, one Canadian whisky and nine domestic whiskies. The results of the analysis were discussed in comparison with those obtained by sensory test.1. General analysis Bourbon whiskies were found to be rich in all flavor components detected. Their content in Canadian whisky was observed to be low and that in Scotch whiskies was intermediate between them. In domestic whiskies it distributed widely and was found to be parallel to their market prices. Some of them, products of the same company, had extra-high extracts content (0.28%) that suggested the addition of some other substances. The fusel oil content, which is one of the most important factors in whisky flavor, was found to be approximately 0.15% in all Scotch, 0.06% to 0.16% (mean 0.09%) in domestic and 0.24% to 0.28% in Bourbon whiskies.2. Gas chromatographic analysis (1) Low-boiling point components.Eleven peaks were detected in the low-boiling point fraction of whisky by gas chromatography; nine of them had been identified and the others peaks No. 1 and No. 9 in Fig. 1,were unknown. The analytical results of acetaldehyde, etheylaceate and fusel oil contents obtained by gas chromatography and by general analysis showed good coincidence. The contents of propanol and i-butanol were found to be similar in all whiskies, but that of i-amylalcohol varied markedly. n-Butanol was found only in Bourbon whisky. The ratio of i-amylalcohol to i-butanol gave characteristics values for every type of whisky; about 1 for Scotch, 4 to 5 for Bourbon and Canadian, and 2 to 3 for domestic whiskies.(2) High-boiling point components.Samples prepared by rectification, ether extraction and concentration from whisky were analyzed by gas chromatography. Eighteen peaks in total were detected. Five of them, including ethylcaprylate, furfural, ethylcaprate, ethyllaurate and β-phenylethylalcohol, were found in all samples abundantly. In addition to these components, two unidentified peaks No. 12 and No. 14 in Fig. 3,were also detected in some whiskies, one of them, No. 12,seemed to be a wooden component. The results obtained by gas chromatography are summarized at follows; Bourbon whisky is rich in all components shown above when compared to scotch whisky. Some domestic whiskies contained unusually high ethylcaprylate, and peak No. 7 was detected only in these whiskies. These facts suggest there may be some addition of whisky essence.3. Sensory test According to the results of sensory test analyzed using Fisher's method, Bourbon and Canadian whiskies were not evaluated high because of their unique flavorw hich is not prefered by the average Japanese. Evaluation of domestic whiskies was in parallel to their market prices. Scotch whiskies as well as some domestic whiskies were highly evaluated.
社団法人日本生物工学会の論文
1966-02-25

ウイスキー香気成分に関する研究 : (第8報)市販ウイスキー製品の分析

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