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首页> 外文期刊>Food science and technology research >Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties
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Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties

机译：清酒中的阿魏酸和阿魏酸乙酯：清酒和Mirin含量的比较及其感官特性分析

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摘要

Ferulic acid (FA) and ethyl ferulate (EF) in sake and mirin samples were quantified. Concentrations of FA and EF in the sake and mirin samples showed high correlations (r = 0.91 and 0.89, respectively). The highest level of EF in the sake samples was ca. 14-fold that of the mirin samples. Thresholds of FA and EF in a sake sample were estimated using a pipette method as 0.075 mg/L and 0.39 mg/L, respectively, by eight assessors in their twenties. The FA threshold was far lower than the highest level of FA in the sake samples, which suggested that FA might affect the sensory quality of sake. FA added to the sake sample showed unpleasant bitter, astringent, "egumi", or irritating taste characteristics. Sensory and instrumental analyses suggested that EF has the ability to mitigate the taste of FA in sake.
机译：对清酒和米林样品中的阿魏酸（FA）和阿魏酸乙酯（EF）进行了定量。在清酒和米林样品中FA和EF的浓度显示出高度相关性（分别为r = 0.91和0.89）。清酒样品中的EF最高水平约为。是mirin样品的14倍。清酒样品中FA和EF的阈值分别由20位八位评估者使用移液器方法估计为0.075 mg / L和0.39 mg / L。 FA阈值远低于清酒样品中FA的最高水平，这表明FA可能会影响清酒的感官品质。添加到清酒样品中的FA表现出令人不愉快的苦味，涩味，“蛋黄”或刺激性的味道特征。感官和仪器分析表明，EF具有减轻缘故FA味道的能力。

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  • 来源
    《Food science and technology research》 |2013年第4期|705-709|共5页
  • 作者

    Katsumi Hashizume; Toshihiko Ito; Misako Shimohashi; Takahiro Ishizuka; Masaki Okuda;

  • 作者单位

    Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan;

    Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan;

    Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan;

    Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan;

    National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    ferulic acid; ethyl ferulate; sake; taste; threshold;

    机译：阿魏酸阿魏酸乙酯清酒;味道;阈;

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