Evaluation by Multivariate Analysis of Off-flavor in Headspace Volatiles Formed during Storage of Beer(Food & Nutrition)
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概要
- 論文の詳細を見る
When beers were stored for 0, 1, 2, 3, and 4 weeks at 37℃, a cardboard flavor was generated with the increase in storage terms. Seventy-two peaks detected by GC analysis of headspace gas on beer were used as variables for the multivariate analysis. Nine compounds including furfural and acetoin, which had rotated factor loadings of more than 0.5 on second factor axis, were extracted as components highly correlated with the formation of the cardboard flavor. Furfural and three compounds were extracted as important indices for discrimination of beer with storage terms by stepwise discriminant analysis.
- 社団法人日本農芸化学会の論文
- 1991-02-23
著者
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早瀬 文孝
明治大学農学部農芸化学科
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Hayase Fumitaka
Department of Agricultural Chemistry, Meiji University
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Kato Hiromichi
Department of Agricultural Chemistry, The University of Tokyo
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Kato H
Department Of Agricultural Chemistry The University Of Tokyo
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Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
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Kato Hiromichi
Department Of Food Science Ohtsuma University
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Kato H
Otsuma Women's Univ. Tokyo Jpn
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Hayase Fumitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
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Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo:(present Address) Department Of Agricul
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Kato H
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Harayama Koichi
Nagoya Brewery, Asahi Breweries Ltd.
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Hayase F
Department Of Agricultural Chemistry Meiji University
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Harayama Koichi
Nagoya Brewery Asahi Breweries Ltd.
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HARAYAMA Koichi
Central Research Laboratories, Asahi Breweries Ltd.
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Kato Hiroshi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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