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4報) 清酒中に存在するアミノ酸のγ線による変化

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This study was undertaken to identify the trace components responsible for the characteristic unpleasant odor of Sake preserved by gamma radiation.Before applying ionizing radiation to the cold sterilization of Sake, it is necessary to find a method of preventing Sake from the the development of undesirable flavor.The previous study in this laboratory indicated that mercaptan and acetion were produced in irradiated Sake.In this study, the experiments have been extended to teh determination of ammonia and volatile amine produced from irradiated Sake and amino acid solutions.The sample was also organoleptically tested immediately after irradiation. When aqueous solutions of amino acids were irradiated in an atmosphere with a dose of 2×10^5r, their flavor became distinctly unpleasant, while the alcoholic solutions of them produced the off-flavor at level of 5×10^5r.After irradiation, the aqueous solutions of amino acids produced a stronger odor than the alcoholic solutions of them, and the odor was similar to that of iradiated Sake.Ammonia and volatile amine increased in Sake and amino acid soutions with the increase of irradiation dosage and their amounts produced from the alcoholic solutions of amino acids were generally less than those from the aqueous solutions of them.This fact indicates evidently that the amino acids are protected from the radiolysis by alcohol. Also, it may be concluded that alcohol exerts the same protecting action on Sake.
公益社団法人日本生物工学会の論文
1960-11-15

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4報) 清酒中に存在するアミノ酸のγ線による変化

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