常温古米使用清酒中のジメチルスルフィド前駆物質の単離, 同定 : 古米使用清酒の特異臭に関する研究(第13報)

概要

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When sake brewed from old rice is pasteurized and stored, an unfavourable smell, so-called "komaishu", which has been identified as dimethyl sulfide (DMS), is given off.In this work, a DMS precursor in sake brewed from old rice has been isolated using ion exchange resins (Dowex 50-X4 and Amberlite IRA-411) and gel filtrations (Bio Gel P-2 and Sephadex G-15). The purified DMS precursor was crystallized as a cyclohexyl sulfamic acid derivative. The melting point, IR spectrum and elemental analysis of the crystals were identical with whose of authentic S-methylmethionine sulfonium (MMS) cyclohexyl sulfamate. This DMS precursor, which was identified as MMS, corresponds to Peak-2 of the Sephadex G-15 chromatogram reported previously.The Peak-1 component of the chromatogram was isolated using gel filtration and ion exchange chromatographies and divided into four kinds of DMS precursors. It was presumed that these DMS precursors were oligopeptides containing MMS.It s concluded that MMS is the main heat-labile DMS precursor, which is a dominant component among DMS precursors in sake brewed from old rice and forms DMS easily on heat treatment such as pasteurization.
社団法人日本生物工学会の論文
1982-11-25