ビール日光臭に關する研究(第3報)

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In the previous paper, we reported that the development of the sunflavor in beer which was exposed to the sunlight was due to the reduction of diethylester of dithiodiglycolic acid (oxidized-type) to ethylester of thioglycolic acid (reduced-type) This is produced by following reaction system. _??_ By pursuing further our investigation in the direction of the absorption-spectra, we found that the flavin was activated by the sunlight, particularly the rays ranging from 441 to 452 mμ, and then the reaction of this system was accelerated.
社団法人日本農芸化学会の論文