@article{oai:u-ryukyu.repo.nii.ac.jp:02016523,
 author = {池間, 洋一郎 and 田村, 博三 and 照屋, 輝一 and IKEMA, Yoichiro and TAMURA, Hiromi and TERUYA, Kiichi},
 issue = {1},
 journal = {南方資源利用技術研究会誌 = Journal of the society tropical resources technologists},
 note = {The formation of higher alcohols (n-propyl, iso-amyl and phenethyl alchols), aromatic esters (ethyl acetate, isoamyl-acetate, ethyl caproate, ethyl caprylate, ethyl pelargonate, ethyl caprate, diethyl succinate, ethyl phenyl acetate, phenethyl acetate and ethyl laulate) and higher fatty acid esters (ethyl myristate, ethyl palmitate, ethyl oleate and ethyl linoleate) in awamori under koji-making (incubation time, and concentration of spores) conditions was demonstrated. The formation of β-phenethyl alcohol and the aromatic esters, excepting diethyl succinate, were promoted under the conditions of a shorter time of koj-making(30hours) and lower concentrations of spores(10^4 sporer/g-rice). Formation of higher fatty acid esters were greately promoted under the condition of a longer koji-making time. The organoleptic tests were performed by 5 panels for awamori fermented under the koji-makig conditions. They set a high value on the awamori contained much aromatic esters, which formed under the condition of lower concentrations of inoculated spores., 論文},
 pages = {21--27},
 title = {[報文]泡盛中の高級アルコールおよびェステル生成におよぼす製麹条件の影響},
 volume = {4}
}