Changes in the aroma compounds of sake during aging

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 4118-4123

  Isogai, Atsuko ^a   Utsunomiya, Hitoshi ^a   Kanda, Ryoko ^a   Iwata, Hiroshi ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

3 methylbutanal; Aged sake aroma; Dimethyltrisulfide; Methional; Stir bar sorptive extraction

Indexed keywords

DIMETHYL TRISULFIDE; SULFIDE;

ALCOHOLIC BEVERAGE; ARTICLE; COMPARATIVE STUDY; HUMAN; ODOR; RICE; SPECTROPHOTOMETRY; TIME; VOLATILIZATION;

ALCOHOLIC BEVERAGES; HUMANS; ODORS; ORYZA SATIVA; SMELL; SPECTROPHOTOMETRY; SULFIDES; TIME FACTORS; VOLATILIZATION;

EID: 20844436642     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf047933p     Document Type: Article

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