書誌事項
- タイトル別名
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- Changes in compositions of ume (Prunus mume Sieb. et Zucc.) liqueur during production and aging.
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説明
Homemade Ume liqueur is made by steeping Ume fruit and sugar in spirits. Changes of compositions during production and aging of Ume liqueur were studied. The results obtained are as followes: (1) At an earlier stage of storage, the flesh weight decreased in contrast with an increase in the liquid volume. The rate of decrease reached a maximum between day 16 and 30, after which the liqueur permeated into the flesh, as shown by the gradual increase in weight. (2) The pH value of the liqueur decreased and its acidity increased until day 30. After that it remained constant. (3) Most of organic acids, malic, citric, formic and oxalic acids, in the liqueur increased to some extent until day 30, and reached a plateau after that time. However, fomic and oxalic acids did not change until day 60, but were hardly detected affer day 90. (4) Asparagine is the major free amino acid, and we detected γ-aminobutylic acid, alanine and asparatic acid etc. Most of free amino acids in the liqueur increased to some extent until day 30, but did not greatly change thereafter. However, glutamic acid was not detected in the liqueur nor the mixture of liqueur and fruit at day 1 in spite of its presence in the fresh fruit. In contrast, γ-aminobutyric acid sharply increased at day 1 which was almost 0 in the fresh fruit.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 38 (4), 288-293, 1991
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681381225216
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- NII論文ID
- 130003967849
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- COI
- 1:CAS:528:DyaK3MXlsFOjsbc%3D
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- ISSN
- 00290394
- http://id.crossref.org/issn/00290394
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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
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可