醸造物の香気について-2-清酒もろみ高泡時の芳香と吟醸香

概要

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In saké making, some fragrant aroma (1) like melon aroma appears in the first period of mash, but it is said to fade away rapidly and to be of no use for proper saké flavour, while the aroma (2) which appears in the later period of mash is thought to remain as typical saké flavour. The refined saké made with highly polished rice has ordinarily the same sweet smell (3) as (1). Now we compared (1) and (2) which were caught by the method of report I, and then (3) and the flavour (4) of common saké (2 nd class) which were extracted with the mixture of ether-pentane. Isobutyl acetate, isoamyl acetate, ethyl n-butyrate etc. are rich in (1) and ethyl caproate, ethyl caprylate, phenethyl acetate etc. are abundant in (2). So (1) smelled quite fragrant. (3) is richer in flavour components than (4) and the ratio of the components in (3) resembles well to that of (1). Because the maximum temperature of refined saké during fermentation is about 11°C while that of common saké is 15 to 17°C, the volatile constituents are thought to have disappeared from (4).
社団法人日本農芸化学会の論文