Quality change of AKAZAKE (traditional rice wine at Kumamoto Prefecture) and HONMIRIN by storage temperature
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- Miyata Misato
- Tokyo HealthCare University
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- Shigemura Yasutake
- Tokyo Kasei University
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- Sainen Sachie
- Tokyo HealthCare University
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- Mineki Machiko
- Tokyo Kasei University
Bibliographic Information
- Other Title
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- 赤酒および本みりんの保存温度の違いによる品質の変化
- セキシュ オヨビ ホンミリン ノ ホゾン オンド ノ チガイ ニ ヨル ヒンシツ ノ ヘンカ
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Description
AKAZAKE (a traditional Japanese rice wine produced in the Kumamoto Prefecture) has a high sugar concentration and can be used for sweet seasoning instead of HONMIRIN (a sweet cooking rice wine). AKAZAKE and HONMIRIN were stored for 12 months; their pH, sugar content, and color value were measured monthly. After 6 months of storage, their amino acid content was measured by HPLC. Further, we evaluated their taste using a taste sensor system and performed a sensory evaluation. We analyzed the influence of storage at 5 and 25°C on the taste and flavor of AKAZAKE and HONMIRIN. The pH, color, and taste of AKAZAKE changed significantly at 25°C compared with 5°C. Therefore, we recommend that AKAZAKE be stored at temperatures lower than room temperature.
Journal
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- Japanese Journal of Sensory Evaluation
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Japanese Journal of Sensory Evaluation 19 (2), 91-98, 2015
Japanese Society for Sensory Evaluation
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Details 詳細情報について
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- CRID
- 1390282680251089920
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- NII Article ID
- 130005429997
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- NII Book ID
- AA11333226
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- ISSN
- 21872546
- 1342906X
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- NDL BIB ID
- 026811910
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed