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Analysis of Free Fatty Acids, Higher Alcohols and Esters in Sake by Headspace/Solid Phase Micro Extraction
| Content Provider | Semantic Scholar |
|---|---|
| Author | Utsunomiya, Hitoshi |
| Copyright Year | 1999 |
| Abstract | Sake flavor compounds were analyzed by gas chromatography using either the direct headspace injection method or solvent extraction. The direct headspace injection method is not capable of determining less volatile compounds, such as phenethyl acetate,phenethyl alcohol and free fatty acids(C 6,C 8,C 10).A solid phase micro extraction in combination with the headspace analysis method capable of compounds of low volatility was developed.Caproic.caDrvlic and capric acids;n-propanol,iso -butanol , iso-amyl alcohol,phenethyl alcohol; ethyl acetate,ethyl butyrate,iso-amyi acetate, ethyl caproate,ethyl caprylate,ethyl caprate and phenethyl acetate were detected in fresh Ginjyo-syu. Ethyl lactate and diethyl succinate were detected in Sake aged 17 years.This method was also suitable for quantitative analysis when samples had close ethyl alcohol content. |
| Starting Page | 252 |
| Ending Page | 257 |
| Page Count | 6 |
| File Format | PDF HTM / HTML |
| DOI | 10.6013/jbrewsocjapan1988.94.252 |
| Volume Number | 94 |
| Alternate Webpage(s) | https://www.jstage.jst.go.jp/article/jbrewsocjapan1988/94/3/94_3_252/_pdf/-char/ja |
| Alternate Webpage(s) | https://doi.org/10.6013/jbrewsocjapan1988.94.252 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |