Art
J-GLOBAL ID：201402282150835450   Reference number：14A0607671

清酒中の4-ビニルグアイアコール生成要因

Author (1)：
KANEOKE MITSUOKI

About KANEOKE MITSUOKI

(新潟県醸造試)

About 新潟県醸造試


Material：
日本醸造協会誌  (Journal of the Brewing Society of Japan)

About 日本醸造協会誌


Volume： 109  Issue： 5  Page： 320-326  Publication year： May. 15, 2014 
JST Material Number： F0481A  ISSN： 0914-7314  CODEN： NJKYES  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*sake

About sake

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*formation mechanism

About formation mechanism


Register(free) or Log In to access 

Please login to MyJ-GLOBAL to see full information. You also need to select "Display abstract, etc. of medical articles" in your MyJ-GLOBAL account page in order to see abstracts, etc. of medical articles.

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=14A0607671&from=J-GLOBAL&jstjournalNo=F0481A") }}
JST classification (3)：
JST classification
Category name(code) classified by JST.
Sake(=rice wine) 
(FK04023G)

About Sake(=rice wine)

,  Metabolism and nutrition 
(EG03054K)

About Metabolism and nutrition

,  Food quality 
(FJ01040F)

About Food quality

Substance index (2)：
Substance index
Chemical Substance indexed to the Article.
4-Vinylguaiacol

About 4-Vinylguaiacol

, 
Ferulic acid

About Ferulic acid

Reference (14)：
  • 宇都宮仁:清酒の官能評価にかかわるにおい・かおりについて,におい・かおり環境学会誌,38(5),352-360(2007)
  • T. Shinohara, S. Kubodera, and F. Yanagida: Distribution of Phenolic Yeasts and Production of Phenolic Off-Flavors in Wine Fermentation, J. Biosci. Bioeng., 90 (1), 90-97 (2000)
  • S. van Beek and F. G. Priest : Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation, Appl. Environ. Microbiol., 66 (12), 5322-5328 (2000)
  • 向井伸彦,岡田明彦,鈴木昭紀,高橋利郎:ビール酵母とその他の醸造用酵母のビール醸造特性,醸協,93(12),967-975(1998)
  • 小関卓也,岩野君夫:焼酎における原料由来の香気成分と麹菌酵素の関与,農化,70(6), 684-686 (1996)
ｍore...
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
清酒

About 清酒

, 
4-ビニルグアイアコール

About 4-ビニルグアイアコール

, 
要因

About 要因


Return to Previous Page

TOP

BOTTOM