Factors of Evaporation-Loss of Aroma Components in Saké-Mash

Abstract

The volatility of aroma components was investigated to estimate the loss of aroma components in saké mash fermentation.
The volatility of aroma components was dependent on ethanol concentration and temperature. The inverse relation was recognized between volatility of aroma components and ethanol conlentration (especialy in EtOCapr). And the volatility was doubled for 10°C rise in temperature.
Using these results, the loss of aroma components in fermentation was simulated. And we recognized that calculated value of main aroma components (such as EtOAc, i-AmOAc, i-AmOH) well agreed with practical value except EtOCapr.
One of this reason is that EtOCapr is strongly adsorbed on steamd rice.