| Title: | Quality evaluation of sake treated with a two-stage system of low pressure carbon dioxide microbubbles |
| Author(s): | Kobayashi F; Ikeura H; Odake S; Sakurai H; |
| Address: | "Faculty of Applied Life Science, Nippon Veterinary and Life Science University , Musashino, Tokyo, 180-8602, Japan" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "To determine optimal temperature of a two-stage system of low pressure carbon dioxide microbubbles (MB-CO2) for inactivating enzymes in unpasteurized sake (UPS), the effect of two-stage MB-CO2 containing a heating coil at various temperatures on the inactivation of the alpha-glucosidase in UPS was investigated, and the quality of the sake treated by two-stage MB-CO2 was estimated by sensory evaluation and component analysis. alpha-Glucosidase activity in the UPS was completely inactivated by two-stage MB-CO2 with a heating coil at 45 degrees C for 50 min, 55 degrees C for 5 min, 65 degrees C for 10 s (MB65), and 75 degrees C for 1 s, respectively. The quality of the MB65's sake was determined to be significantly excellent by the sensory evaluation. The reason was suggested to be due to relatively low contents of free amino acids, change in organic acid balance, and less damage to volatile compounds" |
| Keywords: | Acids/analysis Amino Acids/analysis Carbon Dioxide/chemistry Food Handling/instrumentation/*methods Humans Microbubbles Pressure Taste Wine/*analysis low pressure carbon dioxide microbubbles sensory evaluation two-stage system unpasteurized sake alpha-glu; |
| Notes: | "MedlineKobayashi, Fumiyuki Ikeura, Hiromi Odake, Sachiko Sakurai, Hiroshi eng Evaluation Study 2014/11/14 J Agric Food Chem. 2014 Dec 3; 62(48):11722-9. doi: 10.1021/jf5038618. Epub 2014 Nov 20" |
