Tastes of the aromatic alcohols in Ginjyo-syu.
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- ITO Toshihiko
- Faculty of Bioresource Science, Akita Prefectual University
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- KOMATSU Yukie
- Faculty of Bioresource Science, Akita Prefectual University
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- TAKATO Aya
- Faculty of Bioresource Science, Akita Prefectual University
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- TAKAHASHI Hitoshi
- Akita Research Institute of Food & Brewing
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- TAMOGAMI Shigeru
- Faculty of Bioresource Science, Akita Prefectual University
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- KOIZUMI Takeo
- Tokyo University of Agriculture
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- NAKAZAWA Nobushige
- Faculty of Bioresource Science, Akita Prefectual University
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- IWANO Kimio
- Faculty of Bioresource Science, Akita Prefectual University
Bibliographic Information
- Other Title
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- 吟醸酒に含まれる芳香族アルコールの呈味性について
- ギンジョウシュ ニ フクマレル ホウコウゾク アルコール ノ テイミセイ ニ ツイテ
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Abstract
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.
Journal
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- JOURNAL OF THE BREWING SOCIETY OF JAPAN
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JOURNAL OF THE BREWING SOCIETY OF JAPAN 103 (7), 562-569, 2008
Brewing Society of Japan
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Details
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- CRID
- 1390001206103229312
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- NII Article ID
- 10021181555
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- NII Book ID
- AN10034389
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- COI
- 1:CAS:528:DC%2BD1cXptVOgsr4%3D
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- ISSN
- 21864012
- 09147314
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- NDL BIB ID
- 9583327
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed