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Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA)



Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA)



Bioscience Biotechnology and Biochemistry 79(3): 484-487



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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Accession: 051634794

Download citation: RISBibTeXText

PMID: 25391446

DOI: 10.1080/09168451.2014.980218


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