清酒醸造工程における微量化学成分の変化 : (I) 清酒中のアルコール, 揮発性カルボニル化合物およびエステルのガスクロマトグラフによる分析

概要

論文の詳細を見る
The volatile compounds in 'sake' were analysed qualitatively and quantitatively using gas chromatography.Separation techniques for volatile alcohols, carbonyls and esters from 'sake' were studied.The ether-pentane extraction method by Mecke was found to be the most effective method. By this method, acetaldehyde, acetone, n-propionaldehyde, iso-valeroaldehyde, ethylacetate, n-butylacetate, methyl capronate, n-butylpropionate, n-butylalcohol, isobutylalcohol and hyxylalcohol in 'sake' were detected as carbonyl, ester and alcohol components respectively.All the components were identified based on their retention times compared with known samples. Also some alcohol, ester and carbonyl components were determinated by the internal standard method. The ester components were determinewd quantitatively using the microsyringe.
社団法人日本生物工学会の論文
1963-07-15