速醸醤油に関する研究 : (第5報)アルコール醗酵応用新速醸醤油製造法について : ガスクロマトグラフィーによる香気成分の定性

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The qualitative analysis of the flavor components of a commercial soy sauce and the special qualities of the soy sauce based on alcohol fermentation were studied using gas-liquid chromatography.Meckes ether-pentane extraction method was used for the extraction of the flavor components.Polyethyleneglycol (P.E.G.) 300 and saccharose acetate isobutyrate (S.A.I.B.) were used for the liquid phase at 90℃ for the low-boiling components, and S.A.I.B. and diethyleneglycol succinate (D.S.), 2-Hydroxypropyl succharose (Hyprose) were used at 150℃ for the high-boiling components.The results were as follows : The flavor components such as isoamyl alcohol, n-butyl acetate, ethyl maleate, ethyl levulinate and ethyl caprate, which have not been reported until now, were detected in at least two or more columns out of the P.E.G. 300,S.A.I.B., Hyprose, and D.S. columns.The other components, i.e., ethyl alcohol, ethyl acetate, n-propyl alcohol, isobutyl alcohol, n-butyl alcohol, acetic acid butyric acid, ethyl lactate, furfurol, 2,3-butylenglycol, benzaldehyde, methionol, ethyl succinate ethyl benzoate, β-phenylethyl alcohol, ethyl isovalerate, isobutylaldehyde, isopropyl alcohol and diacetyl were detected in at least two or more columns out of the above four columns.A large peak relating to an unknown component, of which the relative retention time in S.A.I.B. column at 150℃ was 0.398,was found in soy sauce based on alcohol fermentation but was not found in commercial soy sauce. The contents of the various flavor components in soy sauce based on alcohol fermentation were very different from the commercial soy sauce.
社団法人日本生物工学会の論文
1966-08-25

速醸醤油に関する研究 : (第5報)アルコール醗酵応用新速醸醤油製造法について : ガスクロマトグラフィーによる香気成分の定性

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