高い芳香成分を有する梅酒製造のためのウメ‘南高’果実の熟度指標

  • 大江 孝明
    和歌山県果樹試験場うめ研究所 広島大学大学院生物圏科学研究科
  • 櫻井 直樹
    広島大学大学院生物圏科学研究科
  • 山崎 哲弘
    キリンビール株式会社生産本部技術開発部酒類技術開発センター
  • 奥井 弥生
    メルシャン株式会社生産SCM本部品質管理部
  • 石原 紀恵
    キリンビール株式会社生産本部技術開発部酒類技術開発センター
  • 岡室 美絵子
    和歌山県果樹試験場うめ研究所
  • 細平 正人
    和歌山県果樹試験場うめ研究所

書誌事項

タイトル別名
  • The Maturity Index of Fruit for High Aroma Components of Processed Liqueur of ‘Nanko’ Japanese Apricot (<i>Prunus mume</i> Sieb. et Zucc.)

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抄録

In this study, we attempted to identify the maturity index of fruit for high aroma components of processed Japanese apricot liqueur (ume liqueur) of ‘Nanko’ Japanese apricot (Prunus mume Sieb. et Zucc.). Aroma components, total decalactone, ethyl butyrate, and butyl acetate, in ume liqueur were significantly related to the skin color b* value and fruit firmness of raw material fruit. The ume liqueur made from fruit which showed below 34.5 in the skin color b* value of raw material fruit contained each aroma component below 50 μg·L1 in 2008 and below 100 μg·L1 in 2009. The ume liqueur made from fruit with above 0.98 kg in fruit firmness of raw material fruit contained each aroma component below 50 mg·L1 except for one sample in 2008, and below 100 μg·L1 in 2009. The ume liqueur made from the fruit that showed an above 34.5 skin color b* value and below 0.98 kg fruit firmness value had significantly higher levels of total decalactone, ethyl butyrate, and butyl acetate than the other ume liqueur. Even though the ume liqueur was made from fruit stored within six days at 20°C, the skin color b* value and fruit firmness of raw material fruit were significantly related to the content of aroma components in ume liqueur. These results suggested that the skin color b* value and fruit firmness were available as indexes of aroma components in the ume liqueur made from ‘Nanko’.<br>

収録刊行物

  • 園芸学研究

    園芸学研究 11 (4), 515-521, 2012

    一般社団法人 園芸学会

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