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  1. 学術雑誌論文
  2. 南方資源利用技術研究会
  3. 南方資源利用技術研究会誌
  4. 4巻1号
  1. 部局別インデックス
  2. その他

[報文]ビール製造工程における香気成分の変化について

http://hdl.handle.net/20.500.12000/0002016528
http://hdl.handle.net/20.500.12000/0002016528
127c08bd-b177-4edc-a57a-3db6ca927531
名前 / ファイル ライセンス アクション
Vol4No1p61.pdf Vol4No1p61.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2014-10-26
タイトル
タイトル [報文]ビール製造工程における香気成分の変化について
言語 ja
作成者 平良, 昭

× 平良, 昭

ja 平良, 昭

金城, 正吉

× 金城, 正吉

ja 金城, 正吉

仲村, 毅

× 仲村, 毅

ja 仲村, 毅

島袋, 勝

× 島袋, 勝

ja 島袋, 勝

浮島, 明進

× 浮島, 明進

ja 浮島, 明進

森川, 豊

× 森川, 豊

ja 森川, 豊

外間, 政吉

× 外間, 政吉

ja 外間, 政吉

屋嘉, 宗松

× 屋嘉, 宗松

ja 屋嘉, 宗松

新垣, 昌光

× 新垣, 昌光

ja 新垣, 昌光

石川, 雅弘

× 石川, 雅弘

ja 石川, 雅弘

亀山, 朝幸

× 亀山, 朝幸

ja 亀山, 朝幸

文吉, 康昭

× 文吉, 康昭

ja 文吉, 康昭

TAIRA, Akira

× TAIRA, Akira

en TAIRA, Akira

KINJYO, Masayoshi

× KINJYO, Masayoshi

en KINJYO, Masayoshi

NAKAMURA, Tsuyoshi

× NAKAMURA, Tsuyoshi

en NAKAMURA, Tsuyoshi

SHIMABUKURO, Masaru

× SHIMABUKURO, Masaru

en SHIMABUKURO, Masaru

UKISHIMA, Meishin

× UKISHIMA, Meishin

en UKISHIMA, Meishin

MORIKAWA, Yutaka

× MORIKAWA, Yutaka

en MORIKAWA, Yutaka

HOKAMA, Seikichi

× HOKAMA, Seikichi

en HOKAMA, Seikichi

YAKA, Soumatsu

× YAKA, Soumatsu

en YAKA, Soumatsu

ARAKAKI, Masamitsu

× ARAKAKI, Masamitsu

en ARAKAKI, Masamitsu

ISHTKAWA, Masahiro

× ISHTKAWA, Masahiro

en ISHTKAWA, Masahiro

KAMEYAMA, Tomoyuki

× KAMEYAMA, Tomoyuki

en KAMEYAMA, Tomoyuki

MATAYOSHI, Yasuaki

× MATAYOSHI, Yasuaki

en MATAYOSHI, Yasuaki

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
権利情報
言語 ja
権利情報 南方資源利用技術研究会
内容記述
内容記述タイプ Other
内容記述 ビール製造工程における各香気成分の変化について調べ,次のような結果が得られた.(1)発酵工程における高級アルコール及び酢酸エチル量の変化を調べた結果,高級アルコール及び酢酸エチルは発酵初期から生成がみられた.とくにイソアミルアルコールの生成が量的に多く,発酵7日目で約50ppmであった。(2)発酵液中のn-プロピルアルコール,イソブチルアルコール及び酢酸エチル生成屋は、約10~20ppmの範囲であった.(3)各銘柄の市販ビール中の低沸点香気成分の組成は,各銘柄のビール間で異なっていることがわかった.(4)発酵液中のDMS量は,発酵4日目で最大値となり,以後発酵の進行とともに減少した.(5)各銘柄の市販ビール中のDMS量は,約30~60ppbの範囲内にあり,各銘柄間に大きな差異はなかった.(6)製品ビール中には酢酸イソアミル,n-カプリン酸エチル,n-カプリル酸エチル,ラウリン酸エチル,フェニル酢酸エチル,フェニルエチルアルコール,ミリスチン酸エチル及びパルミチン酸エチル等の中高沸点香気成分が同定された.
内容記述タイプ Other
内容記述 Changes in aroma components during the brewing process were observed by a gas chromatog raphic method. The results were as follows; (1) Higher alcohols and ethyl acetate were produced at the beginning of the fermentation. Especially,i-amylalcohol was produced during fermentation, in the largest amount among aroma components, reaching 50 ppm after 7day. (2) Ethyl acetate,i-buthylalcohol and n-propylalcohol were produced to a level of approximately 10~20 ppm during fermentation. (3) Analyis of low-boiling point aroma components in commercial beer revealed that there were much difference in contents and the rate of the components among the brands tested. (4) The amount of dimethylsulfide reached the maximum after 4 days and then decreased with the progress of the fermentation. (5) Analysis of dimethylsulfide for commercial beer revealed that there were no differences in the amount formed among the brands tested, ranging from 30 ppb to 60 ppb. (6) The middle and high-boiling point aroma components such as isoamylacetate, ethyl caprate, ethyl laurate, phenylethyl alcohol, ethyl phenylacetate, ethyl myristate and ethyl palmitate were identified in the commercial beer.
内容記述タイプ Other
内容記述 論文
出版者
言語 ja
出版者 南方資源利用技術研究会
言語
言語 jpn
資源タイプ
資源タイプ journal article
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0912-9588
収録物識別子タイプ NCID
収録物識別子 AN10236281
収録物名
言語 ja
収録物名 南方資源利用技術研究会誌 = Journal of the society tropical resources technologists
書誌情報
巻 4, 号 1, p. 61-65
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