文章基本信息

标题：Researches on the Aroma Substances of Different Sake Samples
本地全文：下载
作者：İsmail Yavaş ; Adolf Rapp
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1995
卷号：20
期号：5
出版社：Association of Food Technology, Turkey
摘要：With gaschromatographic and massspectrometric investigation of different sake samples, which were enriched with aroma substances, many volatile aroma components were separated and some of them were identified. Comparison of aromagrammes, as well as the quantitative evaluation of 45 components, it was found a great deal of differentiations of quantitative aroma substances, among the different sake samples. On some components between the original (from Japan) and Turkish samples, determined differentiations were found. From the point of some aroma components at the Japan sakes, proportioned to the Turkish sakes, notable differentiations were identified. In the Japan sakes, on the contrary of Turkish sakes, certain low amount of Diethylsuccinate, highly amount of 3-Hydroxybutyric acid ethylester and 3-Methyl-1 butylacetate were identified.