| Autor: |
Shindo, Sho, Kumagai, Msanori, Watanabe, Seiei, Takahashi, Saori |
| Zdroj: |
Journal of the American Society of Brewing Chemists; April 2001, Vol. 59 Issue: 2 p77-79, 3p |
| Abstrakt: |
The qualities of Japanese sake were analyzed by an odor sensor. Analysis of flavor volatiles in the 15% ethanol solution by the odor sensor indicated that substances such as isoamyl acetate, ethyl caproate, and isoamyl alcohol can be discriminated. When 35 samples of Japanese sake were analyzed with the odor sensor, the results correlated with those of an expert panel with a coefficient of 0.56. The above results suggest that classification of the quality of Japanese sake is possible using an odor sensor in place of a human panel. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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