Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA).
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.
a Ogawa & Co. Ltd. , Urayasu , Japan.
Shu
S
Kaneko
Kenji
K
Kumazawa
D009812:Odorants / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000302:isolation & purification; D014920:Wine
D055549:Volatile Organic Compounds
3-hydroxy-4,5-dimethyl-2(5H)-furanone; Japanese sweet rice wine; Mirin; aroma extract dilution analysis (AEDA); methional