古米中のジメチルスルフィド前駆物質の生成要因

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Dimethyl sulfide (DMS) is known to be a component of off-flavor "Komaishu", sake brewed with old rice. In this work, factors affecting the formation of DMS precursor in the grains during storage of rice were investigated. Old rice grains stored for fifteen years without treatment with sterilizers or insecticides were found to contain a small amount of DMS precursor (100 to 500μg DMS/kg dry wt). However, twenty-five rice samples which had been fumigated and then stored at room temperature for two to three years in the government storehouse contained a considerable amount of DMS precursor (7,400 to 32,000μg DMS/kg dry wt). Storage temperature (-3 to 30℃) had little effect on the content of DMS precursor in the rice grains. Brown rice samples were fumigated with methyl bromide and phostoxine and analyzed for DMS precursor ; fumigation with methyl bromide remarkably increased the content of DMS precursor in the grains, but that with phostoxine had little effect. Fumigation of wheat, soy beans, casein, and methionine with methyl bromide resulted in remarkable increase in DMS precursor in each case. Polishing brown rice grains decreased the content of DMS precursor, but grains fumigated with methyl bromide were found to contain DMS precursor in the inner parts. These results indicate that the remarkable increase in the content of DMS precursor in old rice grains is mainly ascribable to fumigation with methyl bromide, which is usually used for sterilization of the grains and as an insecticide before storage.
社団法人日本生物工学会の論文

古米中のジメチルスルフィド前駆物質の生成要因

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