日本産食品に関与する微生物に対するγ線の影響とその応用に就いて(第3報) : γ線照射を行った清酒中のアセトイン及びメルカプタンの生成機構

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The previous study at our laboratory indicated that the gamma irradiation on Sake and Soya increased the amounts of mercaptan and acetoin. The contents of mercaptan and acetoin in Sake and Soya irradiated with a dose of 1.0×10^6r. increased by about 20%.We anticipated that the increase of these components was a cause of production of radiation flavor. With a view to solve the mechanism of the formation of mercaptan and acetoin, some compounds contained in Sake, such as amino acids, organic acids, and acetaldehyde, were exposed to irradiation in 17% alcohol solution and water. The results were as follows : 6.5% of methionine and 14% of cystine in the alcohol solution irradiated with a dose of 1.5×10^6r. changed to mercaptan. The amounts of mercaptan produced from amino acidds containing sulfur were ten times greater than those produced in Sake. So it is certain that the formation of mercaptan in irradiated Sake is due to the decomposition of amino acids containing sulfur.On the other hand, the largest amount of acetoin was produced when acetalhehyde was exposed to radiation : 22% of acetaldehyde irradiated with a dose of 1.5×10^6r. changed to acetoin; and 75% changed with a dose of 3.3×10-6r.Moreover, acetoin was produced by the decomposition of alcohol, amino acids, and organic acids, and then the presence of acetaldehyde as intermediate substance was recognized. The amounts of acetoin produced from acetaldehyde, alcohol, amino acids, and organic acids were seven times greater than those produced in Sake.We presume that the formation of acetoin in radiated Sake takes place by the acyloin condensation and radical reaction of the acetaldehyde which is present in Sake, or by the decomposition of amino acids, organic acids, and alcohol.
社団法人日本生物工学会の論文
1959-06-15

日本産食品に関与する微生物に対するγ線の影響とその応用に就いて(第3報) : γ線照射を行った清酒中のアセトイン及びメルカプタンの生成機構

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