Retention of Aroma Components in Liquors with Cyclodextrins(Food & Nutrition)
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概要
- 論文の詳細を見る
Inclusion equilibria of cyclodextrins and aroma components in aqueous ethanol solution were studied to evaluate the retention of aroma in loquor with cyclodextrins. The dissociation constants of inclusion complexes were measured by head space gas chromatography. The standard enthalpy and other thermodynamic parameters were calculated from the relation between the temperature and the dissociation constant. The retention abilities were evaluated quantitatively by the parameters obtained. The vanishing of aroma by evaporation or adsorption and the effects of cyclodextrins on the retention of aroma in liquor were simulated mathematically using the dissociation constants obtained. The calculated values agreed well with the experimental values.
- 社団法人日本農芸化学会の論文
- 1988-11-23
著者
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Ito Kiyoshi
School of Pharmaceutical Sciences, Nagasaki University
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Ito K
School Of Pharmaceutical Sciences Nagasaki University
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ITO KIYOSHI
National Research Institute of Brewing
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Ito K
Sapporo Breweries Ltd. Gumma Jpn
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Ito Kiyoshi
School Of Pharmaceutical Sciences Nagasaki University
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Kobayashi Shinya
National Research Institute Of Brewing
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Ito K
Research And Technology Institute Snow Brand Co. Ltd.
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OKAZAKI NAOTO
National Research Institute of Brewing
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KIKUCHI Kensaku
National Research Institute of Brewing
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Okazaki N
National Research Inst. Brewing Tokyo Jpn
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Okazaki N
National Res. Inst. Brewing Higashi‐hiroshima Jpn
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Ito K
Yamagata Univ. Yonezawa Jpn
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