Art

J-GLOBAL ID：201302280596266220   Reference number：13A1296836

Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties

酒中のフェルラ酸およびフェルラ酸エチル:酒およびみりん中の濃度の比較,およびそれらの官能特性の分析

Author (5)： HASHIZUME Katsumi (Akita Prefectural Univ., Akita, JPN) ,  ITO Toshihiko (Akita Prefectural Univ., Akita, JPN) ,  SHIMOHASHI Misako (Akita Prefectural Univ., Akita, JPN) ,  ISHIZUKA Takahiro (Akita Prefectural Univ., Akita, JPN) ,  OKUDA Masaki (National Res. Inst. Brewing, Higashi-hiroshima, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 19  Issue： 4  Page： 705-709  Publication year： Jul. 2013 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： alcoholic beverage ,  *mirin ,  *Food Analysis ,  sensory test ,  threshold ,  phenolic compound ,  olefin compound ,  unsaturated carboxylic acid ,  phenol ether ,  beverage ,  fermented food
Semi thesaurus term： *liquor

JST classification (3)： Sake(=rice wine)  (FK04023G) ,  Fermented seasonings  (FK04030S) ,  Food quality  (FJ01040F)

Substance index (2)： Ferulic acid ,  Ethyl ferulate

Reference (17)：

• ASTM E679. (1979). Standard practice for determination of odor and taste threshold by a forced-choice ascending concentration series method of limits. Philadelphia, PA.
• Brewery Convention of Japan. (2002). “BCOJ Kanno Hyoka Ho.” The Brewing Society of Japan, Tokyo (in Japanese).
• Furukawa, H. (2001a). “Oishisa wo Hakaru.” Saiwai Shobo, Tokyo, pp.7-8 (in Japanese).
• Furukawa, H. (2001b). “Oishisa wo Hakaru.” Saiwai Shobo, Tokyo, pp.68-69 (in Japanese).
• Hashizume, K., Okuda, M., Numata, M. and Iwashita, K. (2007a).  Bitter-tasting sake peptides derived from the N-terminus of the rice glutelin acidic subunit. Food, Sci. Technol. Res., 13, 270-274.

Terms in the title (6)： 酒 ,  フェルラ酸 ,  フェルラ酸エチル ,  みりん ,  官能特性 ,  分析