ウイスキー香気成分に関する研究 : (第3報)ガスクロマトグラフによる分析法の研究 : (その3)エチルエーテル-n-ペンタン抽出による高沸成分の濃縮について

概要

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It has been presumed that the ethly esters of middle and higher fatty acids cause the flavor of liquor, the action of which seems to be promoted by the existence of some aldehyde, furfural and higher alcohols. These flavor components are not detectabel by gas chromatograpy without the concentration process because not more than 0.2% of these components are contained in liquor. The concentration process which involves an ecxtraction with ether pentane solvent was studied. It was found that these trace components were detectable when as little as 0.0005 percent in liquor by the combination of solvent extraction and concentration.The trace components besides isoamyl alcohol may possibly be detected by applying this process to malt whisky and wine.
社団法人日本生物工学会の論文
1964-06-15