中国酢の成分に関する研究　ＩＩ　　中国酢の遊離アミノ酸・有機酸・香気成分について

DOI

書誌事項

タイトル別名
  • A study on the components of vinegars made in China. Part II. The free amino acids, organic acids and aroma components of Chinese vinegars.
  • A Study on the Components of Vinegars Made in China Part II
  • 中国酢の成分に関する研究(第2報)

抄録

The free amino acids, organic acids and aroma components of the Chinese vinegars were examined comparing with those of Japanese rice vinegar. The Chinese vinegars were rich in the amount of alanine, glutamic acid, lysine and leucine and comparatively less in that of tryptophan, histidine, proline and cystine. The amount of these amino acids were approximately ten times of that of Japanese rice vinegar. Lactic acid was the most dominant in amount followed by pyroglutamic acid among the organic acids except acetic acid in Chinese vinegars. Among the aroma components of Chinese vinegars, n-propyl alcohol, iso-propyl alcohol, iso-butyl alcohol, acetoin, diacetyl, n-butyl acetate, iso-amyl caprate, ethyl acetate, n-propyl acetate and furfural were in high level. In a sensory test, the stimulus smell of acetic acid was comparatively less but burning smell (burning taste), bitter and astringent taste were felt obviously. The difference of the amount between Chinese and Japanese vinegar seemed to be caused by the difference of the materials and making methods.

収録刊行物

詳細情報 詳細情報について

  • CRID
    1390001206405181696
  • NII論文ID
    130003967345
  • DOI
    10.3136/nskkk1962.32.4_288
  • ISSN
    00290394
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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