清酒酵母の生成する異常臭について : 酵母の生成する香気について (第8報)

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In the previous paper, we isolated twenty-nine strains of sake yeast (Saccharomyces cerevisiae) from fermenting sake mash on a small scale. Among them, three strains were found to produce a nasty smell.In the present paper, we follow up the constituent compounds of the nasty smell. The nasty smell passsed into the distillate on steam distillation and disappeared by treatment with 2,40-dinitrophenyl hydrazine or sodium hydroxide solution. It was considered that the main components of the nasty smell were both volatile carbonyl compounds and volatile organic acids.Volatile carbonyl compounds were investigated by head space method, flash exchange method, and direct gas chromatography of the 2,4-dinitrophenyl hydrazones. The volatile organic acids were steam distilled and adsorbed on ion exchange resin from which the eluate was investigated by gas chromatography.The nasty smell-producing yeasts had a strong ability to produce volatile organic acids (acetic, propionic, butyric, valeric, caproic acid, and especially acetic acid) and volatile carbonyl compounds (acetaldehyde, propionaldehyde, butylaldehyde, varelaldehyde, capronaldehyde, diacetyl, acetone, acetoin, and especially diacetyl). The above-mentioned experiments suggest that the nasty smell is composed of many kinds of volatile organic acids, mainly acetic acid and various volatile carbonyl compounds, mainly diacetyl.
公益社団法人日本生物工学会の論文
1976-09-25