Art

J-GLOBAL ID：200902122273866450   Reference number：98A0306877

Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor.

梅酒の各種成分と味に及ぼす原料ウメの熟度の影響

Author (7)： KANEKO K (Koriyama Women’s Junior Coll., Fukushima, JPN) ,  OTOGURO C (Yamanashi Ind. Technol. Center, Yamanashi, JPN) ,  YOSHIDA N (Yamanashi Women’s Junior Coll., Yamanashi, JPN) ,  UTADA M (Yamanashi Ind. Technol. Center, Yamanashi, JPN) ,  TSUJI K (Koriyama Women’s Junior Coll., Fukushima, JPN) ,  KIKUCHI S (Koriyama Women’s Univ., Fukushima, JPN) ,  CHA H-S (Korea Food Res. Inst. Agricultural Utilization Division, Kyonggi-Do, KOR)
Material： Food Science and Technology, International, Tokyo  (Food Sci Technol Int Tokyo)
Volume： 4  Issue： 1  Page： 59-65  Publication year： Feb. 1998 
JST Material Number： L2827A  ISSN： 1341-7592  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Prunus mume ,...
Semi thesaurus term： amygdalin

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JST classification (1)： General  (FK04021Y)

Substance index (7)： Sucrose ,  Glucose ,  Fructose ,  Amygdalin ,  Malic acid ,  Citric acid ,  Prunacin

Reference (22)：

• Abe, H. and Mizutani, R. (1970). Composition of organic acids in Japanese plum liqueur. Nippon Kasei Gakkaishi, 21, 292-296 (in Japanese).
• Arikawa, T. and Ohshima, S. (1995). Studies on the aging of Ume (Japanese apricot) liqueur (Part 1) Changes in sugar components during aging. Nippon Kasei Gakkaishi, 46, 635-640 (in Japanese).
• Arikawa, T., Ohshima, S. and Takagaki, H. (1997). Aroma substances in umeshu (Japanese apricot liqueur) and their changes during storage. Nippon Kasei Gakkaishi, 48, 295-301 (in Japanese).
• Hatanaka, H. and Kaneda, Y. (1985). Food hygienic investigation on Japanese apricot extract. Shokuhin Eiseigaku Zasshi 26, 350-356 (in Japanese).
• Kakiuchi, N., Ishikawa, K., Moriguchi, S., Kyotani, H. and Yoshida, M. (1985). Changes in organic acid and free amino acid compositions of “Mume” fruit in relation to variety and harvest maturity. Studies on the composition and processing suitability of “Mume” fruit Part I. Nippon Shokuhin Kogyo Gakkaishi, 32, 669-676 (in Japanese).

Terms in the title (5)： 梅酒 ,  味 ,  原料 ,  ウメ ,  熟度