Art

J-GLOBAL ID：201202236112652958   Reference number：12A1166088

Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake

清酒中の疎水性化合物の味による分画と機器分析

Author (6)： HASHIZUME Katsumi (Dep. of Biological Resource Sciences, Akita Prefectural Univ.) ,  ITO Toshihiko (Dep. of Biological Resource Sciences, Akita Prefectural Univ.) ,  SHIMOHASHI Misako (Dep. of Biological Resource Sciences, Akita Prefectural Univ.) ,  KOKITA Atsufumi (Dep. of Biological Resource Sciences, Akita Prefectural Univ.) ,  TOKIWANO Tetsuo (Dep. of Biological Resource Sciences, Akita Prefectural Univ.) ,  OKUDA Masaki (National Res. Inst. of Brewing)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 76  Issue： 7  Page： 1291-1295 (J-STAGE)  Publication year： 2012 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *sake ,  sake making ,  hydrophobic ,  sense of taste ,  *taste ,  food analysis ,  preparative isolation ,  bitterness ,  astringency ,  food ingredient ,  *chemical compound ,  sensory test ,  LC-MS analysis ,  peptide ,  bitter peptide ,  alcohol ,  nitrogen heterocyclic compound ,  polynuclear aromatic compound ,  phenolic compound ,  olefin compound ,  unsaturated carboxylic acid ,  phenol ether
Semi thesaurus term： functional peptide ,  *疎水性化合物 ,  compartmentation

JST classification (3)： Sake(=rice wine)  (FK04023G) ,  Food chemistry,nutritional value  (FJ01020J) ,  Physical analysis of organic substances in general  (CC03031B)

Substance index (3)： Tryptophol ,  Ferulic acid ,  Ethyl ferulate

Reference (26)：

• 1) Ito T, Komatsu Y, Takado A, Takahashi H, Tamogami S, Koizumi T, Nakazawa N, and Iwano K, J. Brew. Soc. Japan (in Japanese), 103, 562-569 (2009).
• 2) Hashizume K, Okuda M, Numata M, and Iwashita K, Food Sci. Technol. Res., 13, 270-274 (2007).
• 3) Maeda Y, Okuda M, Hashizume K, Joyo M, Mikami S, and Goto-Yamamoto N, J. Biosci. Bioeng., 112, 238-246 (2011).
• 4) Frank O, Ottinger H, and Hofmann T, J. Agric. Food Chem., 49, 231-238 (2001).
• 5) Scharbert SS, Holzman N, and Hofmann T, J. Agric. Food Chem., 52, 3498-3508 (2004).

Terms in the title (5)： 清酒 ,  疎水性化合物 ,  味 ,  分画 ,  機器分析