Abstract
The aroma components of the fermented molasses mash were collected two vessels-one vacant (drain) and the other containing 21 of 90% ethanol-at 0°_??_-10°C by passing CO2 gas, which were produced during the fermentation for 96_??_115 hr. The aroma solution was shown to contain alcohols 70 (65)%, fusel oil as amyl alcohol 0.417 (0.456)%, and esters 0.140 (0.209)%, the values in brackets being for those in the drain. It showed strong desirable rum-like odor.
The components were eluted from the solution with a mixture of ether and n-pentane and then examined by gas chromatography using DNP, DEGS, PEGS and TEA as the liquid phases. The accumulated aroma consisted of the following components (ppm). Acetaldehyde 28 (28), n-propanol 914 (618), isobutanol 932.2 (1032.8), n-butanol + (+), act. amyl alcohol 874.21 (1019.31), isoamyl alcohol 2363.74 (2759.6), n-hexyl alcohol 1.4 (4.1), n-octyl alcohol trace (trace), β-phenethyl alcohol 1.84 (1.32), ethyl acetate 351 (528), n-propyl acetate trace (17.16), isobutyl acetate 19.00 (27.28), amyl acetate 138.00 (427.84), phenethyl acetate trace (trace), isobutyl caproate 3.72 (7.16), isobutyl capry-late 1.06 (1.60), amyl caproate 6.93 (3.08), amyl caprylate + (+), ethyl butyrate 3.93 (10.31), ethyl caproate 1.86 (20.51), ethyl caprylate 9.63 (56.40), ethyl caprate trace (9.23), ethyl laurate trace (trace), ethyl lactate trace (trace) and unknown trace (2.16). Thus the drain (the values in brackets) contained more aroma substances than ethanol solution.
