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Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sake

Kei Takahashi1, Fumihiko Tsuchiya, Atsuko Isogai

  • 1National Research Institute of Brewing , 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739-0046, Japan.

Journal of Agricultural and Food Chemistry
|August 1, 2014
PubMed

Keywords:
Japanese sakealcoholic beveragecomprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC−TOFMS)ethyl hexanoategas chromatography with a flame ionization detector (GC-FID)medium-chain fatty acid (MCFA)

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