Art

J-GLOBAL ID：200902122798426540   Reference number：02A0206421

Characterization of Factors That Transform Linoleic Acid into Di- and Trihydroxyoctadecenoic Acids in Mash.

マイシェ中のリノール酸をジ-およびトリヒドロキシオクダセン酸に変換する因子の特徴

Author (5)： KURODA H (Sapporo Breweries Ltd., Shizuoka, JPN) ,  KOBAYASHI N (Sapporo Breweries Ltd., Shizuoka, JPN) ,  KANEDA H (Sapporo Breweries Ltd., Shizuoka, JPN) ,  WATARI J (Sapporo Breweries Ltd., Shizuoka, JPN) ,  TAKASHIO M (Sapporo Breweries Ltd., Shizuoka, JPN)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 93  Issue： 1  Page： 73-77  Publication year： Jan. 25, 2002 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Beer ,...
Semi thesaurus term： マイシェ ,...

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JST classification (1)： Beers  (FK04022P)

Substance index (1)： Linolic acid

Reference (21)：

• 1. Drost, B. W., van Eerde, P., Hoekstra, S. F., and Strating, J.: Fatty acids and staling of beer, p. 451–457. In European Brewery Convention, Proc. of the 13th Congress. Estoril, Portugal (1971).
• 2. Baur, C., Grosch, W., Wieser, H., and Jugel, H.: Enzymatic oxidation of linoleic acid: formation of bittertasting fatty acids. Z. Lebensm. Unters.-Forsch., 164, 171–176 (1977).
• 3. Yabuuchi, S. and Yamashita, H.: Gas chromatographic determination of trihydroxyoctadecenoic acids in beer. J. Inst. Brew., 85, 216–218 (1979).
• 4. Kaneda, H., Takashio, M., Shinotsuka, K., and Okahata, Y.: Adsorption to or desorption of beer components from a lipid membrane related to sensory evaluation. J. Biosci. Bioeng., 92, 221–226 (2001).
• 5. Kobayashi, N., Kaneda, H., Kuroda, H., Watari, J., Kurihara, T., and Shinotsuka, K.: Behavior of mono-, di-, and trihydroxyoctadecenoic acids during mashing and methods of controlling their production. J. Biosci. Bioeng., 90, 69–73 (2000).

Terms in the title (3)： リノール酸 ,  酸 ,  因子