みりんの香気成分に関する研究 : (第4報)みりんの揮発性カルボニル化合物について(その2) : 温度変化における揮発性カルボニル化合物の動向

概要

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In the previous paper, the volatile carbonyl components in Mirin such as acetaldehyde, propionaldehyde, acetone, n-butyraldehyde, iso-butyraldehyde, metylethylketone, iso-valeraldehyde, crotonaldehyde, n-valeraldehyde and n-capronaldehyde were identified by using gas chromatography, thin layer chromatography and IR-absorption. Among these components acetal-dehyde, iso-butyraldehyde and iso-valeraldehyde are, especially important of factors in the Mirin flavor.Variations in the composition of these carbonyl compounds due to the storage of Mirin at different temperatures such as 5,20,30,40 and 50℃, were investigated in the present work.We recognized the combinations of these compounds were closely related to a stale flavor. In order to obtain a good flavor, the volumes of these compounds should be moderate, and not too much in Mirin. The composition of free amino acids in Mirin were also studied under the same storage conditions to seek the relation between the volatile carbonyl compounds and the free amino acids.
社団法人日本生物工学会の論文
1970-04-25