In this study, we determined the carbon stable isotope ratios of the extract (δ
13C
Ex) and alcohol (δ
13C
Alc) in commercially-supplied
Mirin in order to confirm them as a potential index for verifying the raw-material origins. The δ
13C
Alc values of the
Mirin, to which brewing alcohol was added (−14.6±4.0‰), are significantly higher than that of the
Mirin, to which
Shochu was added (−26.0±1.7‰). The δ
13C
Ex values of the
Mirin are significantly higher by sugar addition (+sugar; −17.1±3.3‰, −sugar; −26.1±1.0‰). Old-style
Mirin, which was made from rice,
koji, and
Shochu shows lower δ
13C
Alc and δ
13C
Ex values (δ
13C
Alc; −25.8±1.1‰, δ
13C
Ex; −26.6±0.9‰) than those of new-style
Mirin, which includes brewing alcohol and sugar as raw materials (δ
13C
Alc; −16.3±0.8‰, δ
13C
Ex; −19.8±0.7‰). Mirin-like seasonings (fermentation seasoning and Mirin-type seasoning) and Akumochizake used like Mirin were also analyzed; their δ
13C
Alc and δ
13C
Ex showed higher values upon the addition of brewing alcohol and sugar, respectively. These results suggest that the δ
13C
Alc and δ
13C
Ex values in commercially supplied
Mirin are useful for the confirmation of sugar, brewing alcohol, and
Shochu addition as raw-material origins.
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