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Real‐time infrared spectroscopic monitoring of fermentation process to support sensory evaluation
| 名前 / ファイル | ライセンス | アクション |
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AA12724987_014_L130.pdf (416.4 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||||
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| 公開日 | 2022-06-10 | |||||||||||||||||||||||
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| タイトル | Real‐time infrared spectroscopic monitoring of fermentation process to support sensory evaluation | |||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 見出し | ||||||||||||||||||||||||
| 大見出し | Abstracts | |||||||||||||||||||||||
| 小見出し | Workshop 3 : Innovative technologies for new industry creation | |||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
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| 言語 | eng | |||||||||||||||||||||||
| 資源タイプ | ||||||||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||||||||
| アクセス権 | ||||||||||||||||||||||||
| アクセス権 | open access | |||||||||||||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||||||||||||
| 著者 |
足立, 悠仁
× 足立, 悠仁× 北崎, 友哉× 足立, 智× 森本, 裕介× 山田, 裕介× 和田, 健司
WEKO
3376
× 田中, 直孝
WEKO
3581
× 石丸, 伊知郎
WEKO
3551
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| 内容記述タイプ | Abstract | |||||||||||||||||||||||
| 内容記述 | Fermented foods that we eat contain a vast variety of ingredients, which are produced through complex fermentation processes. Among them, the production of sake uses an advanced fermentation method that is unparalleled in the world, where two chemical reactions are carried out simultaneously by using two types of microorganisms. Therefore, the crucial importance of quality control during fermentation requires the use of highly versatile sensory evaluation and measurement devices tailored to the ingredients to be measured (Li et al., 2009). In this context, we propose a method of quality control by quantitative measurement of fermented foods using a one‐shot infrared Fourier spectrometer (Sato et al., 2016). Because this spectroscopic method uses Fourier spectroscopy it can measure multiple components simultaneously, while its small size allows it to be installed at the production site so that quality information can be confirmed in real time. This instrumentation makes it possible to measure and quantify important information in the fermentation process, such as microorganisms that act in the fermentation, compounds like glutamic acid that affect the taste of fermented foods, and volatile components that produce aroma. In this paper, we describe the feasibility of quality control in fermented food production by using a one‐shot infrared Fourier spectrometer. | |||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 書誌情報 |
ja : 香川大学インターナショナルオフィスジャーナル en : Journal of Kagawa University International Office 巻 14, p. 130-131, 発行日 2022-03-31 |
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| 出版者 | 香川大学インターナショナルオフィス | |||||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||||
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| 収録物識別子タイプ | PISSN | |||||||||||||||||||||||
| 収録物識別子 | 1884-8745 | |||||||||||||||||||||||
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| 収録物識別子タイプ | NCID | |||||||||||||||||||||||
| 収録物識別子 | AA12724987 | |||||||||||||||||||||||
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| 出版タイプ | VoR | |||||||||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||||||||
