Changes in ester compounds and higher alcohols of awamori during aging-Reference-Cited by-同舟云学术

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Changes in ester compounds and higher alcohols of awamori during aging

Published:1986-01 Issue:1 Volume:64 Page:17-24
ISSN:0385-6380
Container-title:Journal of Fermentation Technology
language:en
Short-container-title:Journal of Fermentation Technology

Author:

Tamaki Takeshi,Takamiya Yoshiharu,Miyagi Tsuyoshi,Nishiya Takamichi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference13 articles.

1. Tamaki, T., Takamiya, Y., Miyagi, T., Nishiya, T.: Nippon Shokuhin Kogyo Gakkaishi, in press.

2. Changes in free fatty acids of awamori during aging

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1. Age-dependent characterization of volatile organic compounds and age discrimination in Chinese rice wine using an untargeted GC/MS-based metabolomic approach;Food Chemistry;2020-09

2. Assessment of Japanese Awamori Spirits Using UV–VIS Spectroscopy;Food Analytical Methods;2019-12-18

3. Characteristics of the volatile composition of commercially available Awamori;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2016

4. The origin and distillation behavior of 1-octen-3-ol in Awamori.;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2016

5. Initial Volatile Aroma Profiles of Young and Aged Awamori Shochu Determined by GC/MS/Pulsed FPD;Food Science and Technology Research;2012

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