Analysis of Free Fatty Acids in Sake by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester

Takashi KURIBAYASHI; Mitsuoki KANEOKE; Dai HIRATA; Ken-ichi WATANABE

doi:10.1271/bbb.110698

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Analysis of Free Fatty Acids in Sake by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester

Takashi KURIBAYASHI, Mitsuoki KANEOKE, Dai HIRATA, Ken-ichi WATANABE

著者情報

キーワード: caproic acid, ethyl caproate, fatty acid, sake, yeast

ジャーナルフリー早期公開

論文ID: 110698

DOI https://doi.org/10.1271/bbb.110698

この記事には本公開記事があります。

The final version of this article is now available: Vol. 76 (2012) , No. 2 p.391

詳細

抄録

We show that the concentration of total free fatty acids (FFAs) in sake produced by yeast with high productivity of ethyl caproate could be approximated by the concentration of 2 FFAs, caproic and caprylic acids. Measurement of the total FFAs concentration by an enzymatic method proved useful for both estimating the ethyl caproate concentration in sake and also for yeast breeding.

責任著者(Corresponding author)

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