Analytical method for evaluating flavor stability of fermented alcoholic beverages using electron spin resonance
Quantitative determination and evaluation of the flavor stability of fermented alcoholic beverages are performed by measuring the changes of the amounts of spin adduct from the formation behavior of active oxygen with passage of time using an ESR apparatus and either determining the value on the tim...
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| creator | ONO, MIYOKO UCHIDA, MASAAKI |
| description | Quantitative determination and evaluation of the flavor stability of fermented alcoholic beverages are performed by measuring the changes of the amounts of spin adduct from the formation behavior of active oxygen with passage of time using an ESR apparatus and either determining the value on the time axis of the inflection point of changes of the amounts of spin adduct (defined as the active oxygen formation lag time) or determining the amount of spin adduct after a predetermined time has elapsed after the start of measurement (defined as the active oxygen formation activity). The longer the active oxygen formation lag time or the lower the active oxygen formation activity, the greater the oxygen resistance of the fermented alcoholic beverage, thus making it possible to evaluate that fermented alcoholic beverage as having good flavor stability. In addition, if the formation behavior of active oxygen of semi-finished products in the production process is measured in the same manner, the quality of flavor stability when that semi-finished product has become a finished product can be predicted and evaluated. |
| format | Patent |
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The longer the active oxygen formation lag time or the lower the active oxygen formation activity, the greater the oxygen resistance of the fermented alcoholic beverage, thus making it possible to evaluate that fermented alcoholic beverage as having good flavor stability. 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The longer the active oxygen formation lag time or the lower the active oxygen formation activity, the greater the oxygen resistance of the fermented alcoholic beverage, thus making it possible to evaluate that fermented alcoholic beverage as having good flavor stability. 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The longer the active oxygen formation lag time or the lower the active oxygen formation activity, the greater the oxygen resistance of the fermented alcoholic beverage, thus making it possible to evaluate that fermented alcoholic beverage as having good flavor stability. In addition, if the formation behavior of active oxygen of semi-finished products in the production process is measured in the same manner, the quality of flavor stability when that semi-finished product has become a finished product can be predicted and evaluated.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION ENZYMOLOGY INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING MEASURING ELECTRIC VARIABLES MEASURING MAGNETIC VARIABLES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PHYSICS PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION TESTING VINEGAR WINE |
| title | Analytical method for evaluating flavor stability of fermented alcoholic beverages using electron spin resonance |
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