新米糠中のジメチルスルフィド前駆物質の分離, 同定 : 古米使用清酒の特異臭に関する研究(第11報)

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Dimethyl sulfide (DMS) is reported to be an off-flavor compound in sake brewed from old rice stored at room temperature for one or more years, and to evolve from its precursor during storage after pasteurization. The identity of DMS precursor in rice bran was investigated. Production of DMS from new unpolished rice was estimated at 0.3 ppm, while from 80 per cent polished rice it could not be detected. DMS production from old unpolished rice stored at room temperature and from 50 per cent polished rice were measured at 8 and 0.6 ppm, respectively.The DMS precursor in new and old rice bran could not be extracted with fat-extracting solvents, but from new rice bran defatted with methanol it could easily be extracted with water, sodium chloride or dilute acid solution. DMS precursor in old rice bran was extracted with dilute alkaline solution or SDS solution containing 2-mercaptoethanol. These results indicate that DMS precursor in new rice bran is of low molecular weight, and in old rice bran is present in protein, especially glutelin.The DMS precursor from defatted new rice bran was purified by Bio-Gel P-2chromatography and ion exchange chromatographies on Dowex 50-X4 (H^+), Amberlite IRA 411 (OH^-) and IRC 50 (H^+). The DMS precursor obtained from new rice bran was judged to be S-methyl methionine sulfonium by amino acid analysis. The DMS precursor in old rice bran was the same as in old rice, as will be reported in the following report.
社団法人日本生物工学会の論文
1982-01-25

新米糠中のジメチルスルフィド前駆物質の分離, 同定 : 古米使用清酒の特異臭に関する研究(第11報)

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