ウイスキー香気成分に関する研究 : (第5報)ガスクロマトグラフによる香気成分の検索(その2)

概要

論文の詳細を見る
About 29 grams of the whisky flavor concentrate was isolated by fractional distillation and ether extraction from 9.0 liters of the fresh distillate of "Scotch Type" whisky malt. By gas chromatographic and paper chromatographic analyses of this flavor concetrate, it was found that the components detected in the neutral fraction were fatty alcohols such as propyl, isobutyl, butyl, isoamyl and active amyl alcohols, and several ethyl esters of higher fatty acids such as valeric, caproic, caprylic, capric and lauric acids. Moreover, several unknown components were also detected in the neutral fraction, but ethyl esters of neither myristic, palmitic nor stearic acids were detected.Saturated fatty acids from C_5 through C_<18> were found in the acidic fraction of this flavor concentrate. Caprylic, capric and lauric acids and their esters were highly concentracted in this fraction, while others were very low.
社団法人日本生物工学会の論文
1964-09-15