[2Ha01-10] フレーバー物質、色素

10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[2Ha05] Changes of aroma compounds during brewing in Yamahai-brewed sake

*Tetsuya Sasaki¹, Yamazaki Yuya¹, Ochiai Nobuo², Sasamoto Kikuo², Michihata Toshihide¹, Koyanagi Takashi³ (1. Industrial Research Institute of Ishikawa, 2. GERSTEL K.K, 3. Ishikawa Prefectural University)

Keywords:

lactic acid fermentation,kimoto style sake brewing,solvent-assisted stir bar sorptive extraction,gas chromatography–mass spectrometry,hydroxy ester