みりんの香気成分に関する研究 : (第3報)みりんの揮発性カルボニル化合物について(その1)

概要

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Volatile components in Mirin apparently have a direct effect on the flavor. In the previous paper we reported that volatile components such as esters and aldehydes were especially important, and that seven carbonyl compounds and two ethyl esters were identified by using gas chromatography. The present work was undertaken to analyze the volatile carbonyl compounds in Mirin by using flash exchange gas chromatography, thin layer chromatography, column chromatography and IR-spectrum. n-Butyraldehyde, methyl ethyl ketone, crotonaldehyde and n-valeraldehyde were newly found as well as the volatile carbonyl compounds detailed in the previous paper. Acetaldehyde, iso-butyraldehyde and iso-valeraldehyde were identified with IR-spectra of these 2,4-DNPH. At least three detected components were unidentified. From the many kinds and great quantities of volatile carbonyl compounds found in Mirin, we presume these compounds contribute to Mirin flavor.
社団法人日本生物工学会の論文
1969-05-25