Tastes of the aromatic alcohols in Ginjyo-syu.
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概要
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We found a significant correlation between the components of reverse phase chromatography and the evaluation of a sensory test hosted by Akita prefecture. In this study, we first identified the components as tyrosol, β-phenylethanol, and tryptophol and then brought out their tastes. Tyrosol, β-phenylethanol, and tryptophol could all be distinguished as Japanese sake of pure composition prepared at the same concentrations as that of Ginjyo-syu in a sake tasting contest.
- 公益財団法人 日本醸造協会の論文
公益財団法人 日本醸造協会 | 論文
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