Aroma Compounds in Japanese Sweet Rice Wine (Mirin) Screened by Aroma Extract Dilution Analysis (AEDA)

Overview

Journal Biosci Biotechnol Biochem

Publisher Oxford University Press

Specialties Biochemistry
Biotechnology

Date 2014 Nov 14

PMID 25391446

Citations 5

Authors

Shu Kaneko

Kenji Kumazawa

Affiliations

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Abstract

Thirty-nine key aroma compounds were newly identified or tentatively identified in the aroma concentrate of Japanese sweet rice wine (Mirin) by an aroma extract dilution analysis technique based on the 68 detected peaks. Among them, 3-(methylthio)propanal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-methylbutanoic acid, 2-methylbutanoic acid, and 2-methoxy-4-vinylphenol were detected with the highest FD factors in this study.

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