速醸醤油に関する研究 : (第6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量

概要

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The contents of the flavor components in soy sauce based on alcohol fermentation, as well as it's control, a commercial soy sauce, alcohol fermented solution and a converted solution were analyzed using gas-liquid chromatography.Ploethylene glycol (P.E.G.) 300 was used for the loquid phase at 90℃ for the low-boiling components and saccharose acetate isobutyrate (S.A.I.B.) was used at 150℃ for the high-boiling components. In the quantitative analysis the internal standard method was used.The results were as follows : The contents of isoamyl alcohol, benzaldehyde, furfurol, 2,3-butylene glycol, β-phenylethyl alcohol and the total amount of the flavor components was more abundant in soy sauce based on alcohol fermentation than in the commercial soy sauce. The contents of isoamyl alcohol, β-phenylethyl alcohol, methionol, 2,3-butylene glycol were more abundant in soy sauce based on alcohol fermentation than in it's control.The content of furfurol in the converted solution was 94% of the total amount of the flavor components, while the values of furfurol decreased rapidly and a great amount of benzaldehyde, isoamyl alcohol was produced when the converted solution was fermented by yeast.
社団法人日本生物工学会の論文
1966-08-25