Title:
METHOD FOR JUDGING FLAVOR STABILITY OF FERMENTED LIQUOR USING ELECTRON SPIN RESONANCE
Document Type and Number:
Japanese Patent JP3231223
Kind Code:
B2
Abstract:
PURPOSE: To provide a method for judging flavor stability of fermented liquor using an electron spin resonance(ESR) device, capable of accurately estimating and judging flavor stability in a short time.
CONSTITUTION: Determination and evaluation of flavor stability of fermented liquor are carried out by measuring the change in an amount of a formed spin adduct with time from the behavior of an active enzyme measured with time by an ESR device and obtaining a time axis value of a point of infection of the change with time (designated as active oxygen formation lag time) or by obtaining a spin adduct amount after a prescribed time from the beginning of the measurement (designated as active oxygen formation activity). A fermented liquor having a longer active oxygen formation lag time or a lower active oxygen formation activity is judged to have strong anti-oxidizing power of the fermented liquor and excellent flavor stability. Whether the flavor stability at the point of the formation of a product can be estimated and judged by similarly measuring the behavior of the formation of active oxygen of half- finished goods during the production process.
Inventors:
Miyoko Ono
Masaaki Uchida
Masaaki Uchida
Application Number:
JP23549195A
Publication Date:
November 19, 2001
Filing Date:
September 13, 1995
Export Citation:
Assignee:
Suntory Limited
International Classes:
C12C7/28; C12C11/00; C12G1/00; G01N24/10; C12G1/02; C12H1/00; G01N33/14; G01R33/60; (IPC1-7): C12C11/00; C12G1/00; G01N24/10
Other References:
Ｊ．Ａｍ．Ｓｏｃ．Ｂｒｅｗ．Ｃｈｅｍ．，４７（２），ｐ．４９−５３，１９８９
Attorney, Agent or Firm:
Takashi Ishida (3 others)
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