味淋の香気成分に関する研究 : (第1報)味淋の中高沸点物について(その1)

概要

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A conentrate of flavor components was prepared from 10 l of Mirin by solvent extraction and distillation. More than thirty components were detected in flavor concentrate by gas chromatographic method using PEG-adipate, HVG, DNP and PEG-6000 as the liquid phase.In the neutral fraction F4,ethyl esters of n-butyric acid, iso-butyric acid, n-valeric acid, iso-valeric acid, caproic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linolic acid, linolenic acid and arachidic acid and alcohols such as n-propyl, iso-butyl and iso-amyl alcohols were detected. These fatty acids were found in free form with the acid fraction Fl. High contents of palmitic, oleic, and linolic acids and their ethyl esters were especially, found in Mirin. More than six unidentified components were detected.
社団法人日本生物工学会の論文
1967-04-25