論文

査読有り
2014年12月

Quality Evaluation of Sake Treated with a Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Fumiyuki Kobayashi
  • ,
  • Hiromi Ikeura
  • ,
  • Sachiko Odake
  • ,
  • Hiroshi Sakurai

62
48
開始ページ
11722
終了ページ
11729
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1021/jf5038618
出版者・発行元
AMER CHEMICAL SOC

To determine optimal temperature of a two-stage system of low pressure carbon dioxide microbubbles (MB-CO2) for inactivating enzymes in unpasteurized sake (UPS), the effect of two-stage MB-CO2 containing a heating coil at various temperatures on the inactivation of the a-glucosidase in UPS was investigated, and the quality of the sake treated by two-stage MB-CO2 was estimated by sensory evaluation and component analysis. a-Glucosidase activity in the UPS was completely inactivated by two-stage MB-CO2 with a heating coil at 45 degrees C for 50 min, 55 degrees C for 5 min, 65 degrees C for 10 s (MB65), and 75 degrees C for 1 s, respectively. The quality of the MB65's sake was determined to be significantly excellent by the sensory evaluation. The reason was suggested to be due to relatively low contents of free amino acids, change in organic acid balance, and less damage to volatile compounds.

Web of Science ® 被引用回数 : 6

リンク情報
DOI
https://doi.org/10.1021/jf5038618
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/25393608
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000345883800014&DestApp=WOS_CPL