Abstract
The formation of flavor components in alcoholic beverages produced from naked barley saccharified solutions was examined. When a solution obtained by saccharifying naked barley with amylase preparations together with a protease preparation (XP-415) was fermented, the product contained 9 times as much isoamyl acetate as the control, in which no protease was added. Isoamyl acetate was increased with increasing amount of amino acids in saccharified solutions to reach the maximum at 4.5g/l, and decreased at higher concentrations. The alcoholic beverage from naked barley contained 3.5-fold amount of isoamyl acetate as that from polished rice, when the same quantity of protease preparation (XP-415) was applied. Alcoholic beverages with high flavor could be brewed by controlling leucine concentration in saccharified solutions so as to give high production of isoamyl alcohol.
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