清酒「ムレ香」の生成とその機構についての一考察 : 清酒の「ムレ香」に関する研究(第3報)

概要

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Changes of "Mureka" compounds (i-valeraldehyde (i-Val), ethyl i-valerate (EtOVal), 1,1-diethoxy-3-methylbutane(1,1-DEE)) under various storage conditions were measured by the PTI system and GC/MS. The results showed that increase of the compounds was prevented by ultrafiltration or pasteurization of the sake and that they were repressed during storage at higher temperature of 40 or 50℃. A clear relationship was observed between a decrease of i-amylalcohol (i-AmOH) concentration and an increase in the concentration of i-Val, the most characteristic compound of "Mureka" in sake. These results suggested the existence of a certain enzymatic oxidization pathway converting i-AmOH into i-Val in non-pasteurized sake. By the experiment of adding i-Val to sake, it was supposed that EtOVal and 1,1-DEB were formed from i-Val by enzymatic and chemical reactions, respectively.
社団法人日本生物工学会の論文
1991-01-25