酵母の生成する香気　ＩＸ　　β‐フェニルエチルアルコールおよびβ‐フェニルエチルアセテートの生成

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タイトル別名
  • On the Aroma Produced by Yeast (Part IX)
  • コウボ ノ セイセイスル コウキ ニ ツイテ 9 コウボ ニヨル ベータ フェ
  • 酵母によるβ-フェニルエチルアルコールおよびβ-フェニルエチルアセテートの生成について

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β-Phenylethyl alcohol and β-phenylethyl acetate are to a rose flavor and they are very important aroma components in various alcoholic beverages. Especially, β-phenylethyl alcohol is existent in tolerable quantity in the various alcoholic beverages. For example, the contents in various alcoholic beverages, were as follows according to author's analytical data: sake 40-60 ppm, whisky 10-15 ppm, beer 15-20 ppm, brandy 5-6 ppm and shou-chu 30-40 ppm.<BR>In the present paper, we investigated the β-phenylethyl alcohol and β-phenylethyl acetate formation by yeasts.<BR>The results were as follows:<BR>1. There were differences in production of β-phenylethyl alcohol from phenylalanine by various yeasts tested. Sake yeasts were stronger than beer and wine yeasts.<BR>2. The productions of β-phenylethyl alcohol and β-phenylethyl acetate were related to the reducing ability of 2, 3, 5, -triphenyltetrazolium chloride in various sake yeasts. The order of intensity of the production was red colony yeast>reddish pink colony yeast>pink colony yeast>pinkish white colony yeast.<BR>3.β-phenylethyl alcohol was formed phenylalanine by decarboxylation and diamination by yeast. And according to the result of author's experiment, small quantity of β-phenylethyl alcohol was formed by decomposition of tyrosine by yeast.

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