Effects of Addition of Flavor Components in Sake on Sake Flavor and Taste

DOI 2 Citations
  • YOSHIZAWA Kiyoshi
    Faculty of Brewing Science and Fermentation Technology, Tokyo University of Agriculture
  • SUZUKI Daisuke
    Faculty of Brewing Science and Fermentation Technology, Tokyo University of Agriculture
  • SHINDO Hitoshi
    Faculty of Brewing Science and Fermentation Technology, Tokyo University of Agriculture
  • KAKUTA Kiyokazu
    Faculty of Brewing Science and Fermentation Technology, Tokyo University of Agriculture
  • KOIZUMI Takeo
    Faculty of Brewing Science and Fermentation Technology, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 清酒香気成分添加の香味への影響

Abstract

Effects of addition of the main flavor components and their related substances on flavor and taste of the model sake were investigated by using the profile method.<BR>In brewing model sake, a relationship that the higher ethanol concentration it contained, the greater masking effect it gave was observed.<BR>Many added comounds such as isoamyl acetate, ethyl caproate, higher alcohols and sotolon strengthened flavor of the model sake, and increased such flavors as fruity, estery, raochu-like, sherry-like and toasty smells. Contrary, ethyl palmitate decreased top note.<BR>Many added compounds showed changes in taste of the added sake as well as in flavor. Isoamyl acetate increased sweet taste appearently, and phenethyl acetate increased sour taste.<BR>Addition of 2 comounds effective on flavor and taste of sake showed complex effects on flavor and taste of the model sake.

Journal

Citations (2)*help

See more

Keywords

Details 詳細情報について

  • CRID
    1390001206101123840
  • NII Article ID
    130004306206
  • DOI
    10.6013/jbrewsocjapan1988.92.217
  • COI
    1:CAS:528:DyaK2sXisFSgurs%3D
  • ISSN
    21864012
    09147314
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top