| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for easily and quickly obtaining the concentration of fatty acid ester which is an important fragrance component of a yeast fermented product produced using yeast. <P>SOLUTION: The concentration of free fatty acid contained in a comparison sample yeast fermented product which is the same as or has the same quality as a yeast fermented product to be measured is measured by an enzymic method, and the concentration of fatty acid ester contained in the comparison sample yeast fermented product is measured. Both concentrations are regression-analyzed to obtain beforehand a corresponding relationship between the concentration of fatty acid ester and the concentration of free fatty acid on the comparison sample yeast fermented product. The concentration of free fatty acid contained in the yeast fermented product to be measured is thereby measured by the enzymic method, and the corresponding relationship is used to immediately obtain the concentration of fatty acid ester contained in the yeast fermented product to be measured. <P>COPYRIGHT: (C)2012,JPO&INPIT |
