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[in Japanese]
1980 Volume 75 Issue 4 Pages
247
Published: April 15, 1980
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[in Japanese]
1980 Volume 75 Issue 4 Pages
248-250
Published: April 15, 1980
Released on J-STAGE: November 04, 2011
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[in Japanese]
1980 Volume 75 Issue 4 Pages
251-254
Published: April 15, 1980
Released on J-STAGE: November 04, 2011
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[in Japanese]
1980 Volume 75 Issue 4 Pages
255-262
Published: April 15, 1980
Released on J-STAGE: November 04, 2011
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[in Japanese]
1980 Volume 75 Issue 4 Pages
263-268
Published: April 15, 1980
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[in Japanese]
1980 Volume 75 Issue 4 Pages
269-271
Published: April 15, 1980
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[in Japanese]
1980 Volume 75 Issue 4 Pages
272
Published: April 15, 1980
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[in Japanese]
1980 Volume 75 Issue 4 Pages
273-276
Published: April 15, 1980
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[in Japanese]
1980 Volume 75 Issue 4 Pages
277-300
Published: April 15, 1980
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[in Japanese]
1980 Volume 75 Issue 4 Pages
301
Published: April 15, 1980
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[in Japanese]
1980 Volume 75 Issue 4 Pages
302-303
Published: April 15, 1980
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[in Japanese]
1980 Volume 75 Issue 4 Pages
304
Published: April 15, 1980
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Takeo Koizumi, Yukinori MAWATARI, Kiyokazu KAKUTA, Meiji SUZUKI
1980 Volume 75 Issue 4 Pages
307-313
Published: April 15, 1980
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Medium-dependent aroma formation of three types of yeast were examined. Sake-, brewer's- andwine-yeasts were inoculated in three media of koji mash, malt wort, and grape must and incubated at 25°C for 7 days. After filtration of the fermented liquor, aroma components in the filtrate were investigated by gas chromatography. When cultured in koji mash, the aroma formation of sake yeast was higher than the other two types of yeast. Similarly, when cultured in malt wort and grape must, the aroma formation of brewer's yeast and wine yeast was highest, respectively.
From these results, it is considered that there is a specific relation between yeast strain and culture medium with regard to aroma formation.
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...
1980 Volume 75 Issue 4 Pages
314-319
Published: April 15, 1980
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[in Japanese], [in Japanese]
1980 Volume 75 Issue 4 Pages
320-322
Published: April 15, 1980
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...
1980 Volume 75 Issue 4 Pages
323-326
Published: April 15, 1980
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Yoshimi SHIMAZU, Mikio UEHARA, Masazumi WATANABE
1980 Volume 75 Issue 4 Pages
327-331
Published: April 15, 1980
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A new highly efficient determination method of ethyl alcohol, polyols, and sugars in grape musts and wines was established by a high-performance liquid chromatography with a strong cation-exchangeresin, calcium form, and a refractive index detector. Ethyl alcohol, glycerol, sorbitol, glucose, fructose, and sucrose were satisfactorily separated on Diaion CK-08 S (Ca
2+) with water as the eluent within about 30 min. The relationship between peak area and concentration of the above mentioned components was linear. Recovery of the components found in the wine was 91 to 101%. The results determined by the method were excellently reproducible. This procedure was successfully applied to various grape musts and wines (16 samples). A significant amount of glucose, fructose, and glycerol was detected in the German noble wines.
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Application of multiple regression method
Norio NAKAMURA, Akihiko MORI
1980 Volume 75 Issue 4 Pages
332-336
Published: April 15, 1980
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Multiple regression analysis was applied to the correlation matrices of all 28 variables, including 18 chemical analyses and 10 sensory evaluations carried out on 35 vinegars available on the market. The preference, criterion variable, could not be explained by chemical properties adopted as predictor variables, when all vinegars were included. However, for rice and wine vinegars, comparatively high values of determination coefficients were found. Therefore, it will be possible to explain each vinegar if some suitable chemical properties are selected as the predictor variables. When sensory properties were adopted as the predictor variables, the preference was explained with a determination coefficient of 72. 6% for all vinegars and more than 95% for respective vinegars. The sensory properties were explained by chemical properties as the predictor variables with a determination coefficient of more than 80% in sweetness for all vinegars and in many sensory properties for rice and cider vinegars. Evaluation values for sweetness, sourness, saltiness and
vmami (taste) were not satisfactorily explained by total acid, sugars, salt and total nitrogen.
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Yataro NUNOKAWA, Satoshi SHIINOKI, Kazuhiko OGUCHI
1980 Volume 75 Issue 4 Pages
337-340
Published: April 15, 1980
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White-rice (80% yield) was pulverized by a cereal blender resulting in various particle fractions. Adsorption of α-amylase onto rice powder was examined on particle fractions of 30-60 mesh and more than 200 mesh.
The adsorption was differed depending on the rice variety and the adsorbability was similar in particles of 30-60 and in more than 200 mesh fractions; low in
Matsumae, Toyonishiki, and
Takanenishiki and high in
Nihonbare, Yukara, Yamadanishiki, and
Todorokiwase.
High negative correlations were found between the adsorption rate of α-amylase onto rice powder and the digestability of the steamed rice by α-amylase; correlation coefficients were-0.8786 (n=10) in fraction of more than 200 mesh and-0.7424 (n=10) in fraction of 30-60 mesh.
No correlation was found between crude protein of rice and the adsorption rate of α-amylsase onto rice powder. Neither, correlation between crude protein of rice and the digestability of the seamed rice by α-amylase was not significant.
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]
1980 Volume 75 Issue 4 Pages
341-343
Published: April 15, 1980
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese], [in Japanese]
1980 Volume 75 Issue 4 Pages
344-346
Published: April 15, 1980
Released on J-STAGE: November 04, 2011
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