-
- ITO HIROSHI
- Technical Department & Research Laboratory, Japan Sugar Refiners' Association
Bibliographic Information
- Other Title
-
- 精糖工程におけるマルトール系化合物の消長
- セイトウ コウテイ ニ オケル マルトールケイ カゴウブツ ノ ショウチョウ
Search this article
Abstract
Maltol compounds in the refinery process were determined, and each concentration of sweet-aroma of refinery molasses was compared by sensory test. The concentration of maltol compounds in molasses increased as boiling step proceeded and reached a maximum in final molasses. The intensity of sweet-aroma perceived by sensory test showed a similary tendency. There was a close relationship between them. Maltol compounds were produced more easily by the thermal degradation of fructose and glucose that of sucrose.
Journal
-
- NIPPON SHOKUHIN KOGYO GAKKAISHI
-
NIPPON SHOKUHIN KOGYO GAKKAISHI 24 (9), 453-458, 1977
Japanese Society for Food Science and Technology
- Tweet
Details 詳細情報について
-
- CRID
- 1390001206404451840
-
- NII Article ID
- 130003788147
-
- NII Book ID
- AN00192587
-
- NDL BIB ID
- 1845559
-
- ISSN
- 00290394
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed