1998
DOI: 10.3136/fsti9596t9798.4.59
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Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor.

Abstract: To examine the influence of the maturity of ume fruit (Japanese apricot, Prunus mume SIEB. et ZUcc.) on the taste of ume liquor, we analyzed various taste components, pectic substances and cyanogenic glycosides in the liquor aged for three months and the corresponding fruit material picked on six different occasions between May 14 and July 1. We also evaluated the bitterness, aroma and taste of the liquor according to a 5-level numerical scale. The following results were obtained: (1) The liquor made from ume … Show more

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Cited by 13 publications
(3 citation statements)
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“…Its first-step metabolite, prunasin, was only detected, indicating slight natural decomposition of amygdalin during maturation. Amygdalin degradation gradually occurs for several months to years, and it was reported that no amygdalin was detected in Maesil-based products after 3 months to 1 year. It should be noted that Maesil syrups matured for 1 year were used in the present study, and commercially available Maesil syrups are on the market after maturation at least for several years . On the other hand, it was demonstrated that Maesils and Maesil-based products have high contents of phenolic compounds, which contribute functional benefits. In the present study, significantly higher amounts of total polyphenols and total flavonoids were found in Maesil syrup with Maesils than Maesil syrup without Maesils, implying that Maesil syrup continuously matured with Maesils had high levels of functional compounds, but low levels of amygdalin.…”
Section: Discussionmentioning
confidence: 82%
“…Its first-step metabolite, prunasin, was only detected, indicating slight natural decomposition of amygdalin during maturation. Amygdalin degradation gradually occurs for several months to years, and it was reported that no amygdalin was detected in Maesil-based products after 3 months to 1 year. It should be noted that Maesil syrups matured for 1 year were used in the present study, and commercially available Maesil syrups are on the market after maturation at least for several years . On the other hand, it was demonstrated that Maesils and Maesil-based products have high contents of phenolic compounds, which contribute functional benefits. In the present study, significantly higher amounts of total polyphenols and total flavonoids were found in Maesil syrup with Maesils than Maesil syrup without Maesils, implying that Maesil syrup continuously matured with Maesils had high levels of functional compounds, but low levels of amygdalin.…”
Section: Discussionmentioning
confidence: 82%
“…The composition of Umeshu has been studied, and the contents of various compounds such as organic acids, sugars, pectic substances, and phenolic acids have been determined to develop methods that can be used to maximize the production of Umeshu. Different varieties of fruits have been grown, optimum harvest times have been identified, and optimum processing conditions have been developed based on the results. …”
Section: Introductionmentioning
confidence: 99%
“…They are usually used immediately to produce various kinds of processed products, such as dried salted mei, crunchy mei, mei juice, mei essence and mei liqueur. Specifically, mei liqueur is a representative product and is a widely favoured alcoholic beverage in Asia (Kaneko et al ., 1998). One of the most common processes for preparing mei liqueur is through soaking the fruit.…”
Section: Introductionmentioning
confidence: 99%