Contribution of Ethyl α-D-Glucoside to Flavor Construction in Sakè

• OKA Satoru

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• SATO Shin

  Research Institute of Brewing, Tax Administration Agency

Bibliographic Information

Other Title

• 清酒の風味構成に対するエチルα‐Ｄ‐グルコシドの寄与
• セイシュ ノ フウミ コウセイ ニ タイスル エチル アルファ D グルコシド

Abstract

A glucosidic substance was isolated in crystals from saké and identified as ethyl α-D-glucoside. Twenty five samples of commercially distributed saké were analyzed for the glucoside by gas-liquid chromatography and its content was determined in a range from 0.24 to 0.71g/100ml.<br> Organoleptic examination on synthetic ethyl α-D-glucoside characterized the glucoside to be a sweet and bitter compound; the threshold values were 1.2 and 0.063g/100ml, respectively. The usual content of the glucoside remarkably exceeded the threshold for bitterness, thus the glucoside was considered to be a bitter component contributing to the construction of the unique flavor in saké.

Journal

• Nippon Nōgeikagaku Kaishi

  Nippon Nōgeikagaku Kaishi 50 (10), 455-461, 1976

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• Medicine (miscellaneous)
• Chemistry (miscellaneous)
• Food Science
• Biotechnology

Details

• CRID: 1390001204535666048
• NII Article ID: 130001225126
• NII Book ID: AN00196191
• DOI: 10.1271/nogeikagaku1924.50.10_455
• COI: 1:CAS:528:DyaE2sXntVSguw%3D%3D
• ISSN: 18836844
• ISSN: 00021407
• ISSN: http://id.crossref.org/issn/00021407
• NDL BIB ID: 1734343
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I1734343
• Web Site: https://search.jamas.or.jp/link/ui/1977035308
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed