ウィスキー香気成分に関する研究 : (第13報)市販製品の高級脂肪酸エチルエステルの含有量について

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Contents of saturatred higher fatty acid ethyl esters in various types of whiskies such as Scotch, Bourbon, Canadian and Japanese were determined by gaschromatography. The results obtained were as follows : 1. Components with a low-boiling point and fusel alcohols were quantitatively similar to the results as resported in the previous paper. But it was found that the reatios of i-amyl alcohol to i-butyl alcohol in domestic whiskies were slightly lower than those determined previously.This trend seems to indicate that the quality of domestic whiskies is approaching to the Scotch type. 2. Satisfactory recoveries in the determination of both saturatted fatty acid ethyl esters higher than ethyl caprate, and β-phenyl ethyl acetate were obtained by extracting them with a mixture of ether-n-pentane (2 : 1) prior to the determination by gas-chromatography. On the other hand, the recovery of ethyl caprylate was rather poor and there was a substantial loss of β-phenyl ethyl alcohol in the same treatment. 3. Bourbon whiskies were found rich in higher-boiling point components, especially ethyl caprylate and β-phenyl ethyl alcohol. The contents of these components in Canadian whiskies were low, and Scoth whikies were intermediate between Bourbon and Canadian whiskies.Domestic whiskies, produced at a particular distillery "X" were generally found to be rich in those components. 4. The ratios of individual esters to the total saturated higher fatty acid ethyl esters are in the following order : ethyl caprate>ethyl caprylate, ethyl laurate>ethyl myristate. The total contents of these esters in the three types of whiskies are in order of : Bourbon>Scotch>Canadian. The total ester contents in domestic whiskies produced at X, Y and Z distilleries are in order of X>Y>Z. 5. The constituents of esters were specific to each type of whiskies, but this specificity was not so remarkable as observed in the constituents of fusel alcohols in whiskies.
社団法人日本生物工学会の論文
1968-05-25

ウィスキー香気成分に関する研究 : (第13報)市販製品の高級脂肪酸エチルエステルの含有量について

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