書誌事項
- タイトル別名
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- Quality change of AKAZAKE (traditional rice wine at Kumamoto Prefecture) and HONMIRIN by storage temperature
- 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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説明
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.
収録刊行物
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- 日本官能評価学会誌
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日本官能評価学会誌 19 (2), 91-98, 2015
日本官能評価学会
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詳細情報 詳細情報について
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- CRID
- 1390282680251089920
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- NII論文ID
- 130005429997
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- NII書誌ID
- AA11333226
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- ISSN
- 21872546
- 1342906X
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- NDL書誌ID
- 026811910
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
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- 使用不可