著者

中田 久保 手口 宏子 識名 顕司 穂坂 賢

出版者

公益財団法人 日本醸造協会

雑誌

日本醸造協会誌 (ISSN:09147314)

巻号頁・発行日

vol.86, no.2, pp.133-136, 1991-02-15 (Released:2011-09-20)

参考文献数

14

被引用文献数

1 1

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Aroma compounds in Awamori (one of Japanese traditional distilled spirits produced in Okinawa district) were analyzed and compared on samples distilled in 1989 and ones distilled in 1960-4965. In 12 samples distilled in 1989, the ratio of i-amyl alcohol/i-butyl alcohol (A/B) was lower than 1.99 (average 1.92) for 6 samples, and higher than 2.01 (average 2.62) for other samples. The latter group contained large amounts (average 6.17 ppm) of i-amyl acetate. These differences were largely accounted for by difference in fermentation temperaure of Awamori mashes. In samples distilled in 1960-1965 and stored in glass bottles, the A/B ratio was higher than 2.01 (average 2.25). But the concentration of i-amyl acetate was low (average 2.42 ppm) in these Awamori. These differences were considered to be due to the difference in Awamori yeast used in 1989 and 1969-1965.