Chemistry: analytical and immunological testing – Food or dairy products – Wine or alcoholic beverages
Patent
1995-12-28
1998-09-22
Warden, Jill
Chemistry: analytical and immunological testing
Food or dairy products
Wine or alcoholic beverages
436173, 426 11, 426231, 426534, 426592, 426650, 324316, 324314, G01N 3314
Patent
active
058113053
ABSTRACT:
Quantitative determination and evaluation of the flavor stability of fermented alcoholic beverages are performed by measuring the changes of the amount 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.
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Ono Miyoko
Uchida Masaaki
Carrillo Sharidan
Suntory Limited
Warden Jill
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