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.

Citation

Shu Kaneko, Kenji Kumazawa. Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA). Bioscience, biotechnology, and biochemistry. 2015;79(3):484-7

PMID: 25391446

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