Interaction between Rice Constituents and Aroma Components in Sake Mash, and Adsorption of Aroma Components by Steamed Rice
1987 Volume 82 Issue 4 Pages 289-293
Details
1987 Volume 82 Issue 4 Pages 289-293
The adsorption of aroma components in sake mash by steamed rice was studied.
1. The apparent adsorption equilibrium constant of aroma components (μg/g rice) was 2.07 in isoamylacetate, 31. 5 in ethylcaproate, and 379 in ethylcaprylate.
2. These esters were adsorbed on rice protein.
3. Ethyl esters of fatty acids were included in amylose, and thus were strongly adsorbed by rice.
4. In sake mash, aroma components were also adsorbed by steamed rice, and transfered to sakecake.
