古米使用清酒の特異臭物質, ジメチルスルフィドの同定と定量 : 古米使用清酒の特異臭に関する研究(第1報)

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When old rice stored for one or more years at room temperature was used for sake brewing as the raw material, an unfavourable smell, the so-called "komaishu", in pasteurized and stored sake has been recognized by sensory test.In this work, the unfavourable of off-flavor compounds were removed by passage of nitrogen gas through the warm sake at 40℃ and trapped in a bottle cooled with liquid nitrogen or in mercury chloride solution. The collected off-flavor compounds were analyzed by a gas chromatograph equipped with a flame photometric detector.Based on m.p. and IR spectral data of the mercury derivative, the unfavourable small compound was identified as dimethyl sulfide (DMS).DMS contents in sake made from old rice were about 0.4 to 44.2 ppb (average 9.6 ppb), while contents of it in sake made from new rice were almost trace amounts.A significant correlation was obtained between DMS content and sensory strenght of the off-flavor in sake at the 5% degree of significance. It was possible to reproduced the off-flavor by the addition of DMS to sake made from new rice.Therefore, it is concluded that DMS was the main compound which caused the off-flavor in sake made from old rice.DMS contents and off-flavor strength of sake were influenced by the storage temperature of the rice and there were small contents of DMS and weak off-flavor in sake made from rice stored at low temperatures below 15℃.The threshold values of DMS in three kinds of sake were about 6.2 to 11.6 ppb(averge 8.4 ppb) and a comparatively high threshold value was obtained in sake having high aroma components such as "ginjoshu".
社団法人日本生物工学会の論文
1979-05-25

古米使用清酒の特異臭物質, ジメチルスルフィドの同定と定量 : 古米使用清酒の特異臭に関する研究(第1報)

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