Art

J-GLOBAL ID：201602214141046826   Reference number：16A0145502

Analysis of Volatile Phenolic Compounds Responsible for 4-vinylguaiacol-like Odor Characteristics of Sake

清酒の4-ビニルグアヤコール様匂い特性の原因となる揮発性フェノール化合物の分析

Author (9)： SUNAO Miyuki (Akita Prefectural Univ., Akita, JPN) ,  ITO Toshihiko (Akita Prefectural Univ., Akita, JPN) ,  HIROSHIMA Kai (Akita Prefectural Univ., Akita, JPN) ,  SATO MaSa (Akita Prefectural Univ., Akita, JPN) ,  UEHARA Tomomi (Akita Res. Inst. for Food & Brewing, Akita, JPN) ,  OHNO Tsuyoshi (Akita Res. Inst. for Food & Brewing, Akita, JPN) ,  WATANABE Seiei (Akita Res. Inst. for Food & Brewing, Akita, JPN) ,  TAKAHASHI Hitoshi (Akita Res. Inst. for Food & Brewing, Akita, JPN) ,  HASHIZUME Katsumi (Akita Prefectural Univ., Akita, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 22  Issue： 1  Page： 111-116  Publication year： Jan. 2016 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *sake ,  volatile matter ,  odor material ,  off-flavor ,  food ingredient ,  *food analysis ,  ratio ,  threshold ,  *phenolic compound ,  phenol ether
Semi thesaurus term： detection threshold ,  recognition rate

JST classification (2)： Sake(=rice wine)  (FK04023G) ,  Food analysis  (FJ01030U)

Substance index (7)： 2,6-Dimethoxyphenol ,  Guaiacol ,  3-Methoxyphenol ,  4-Ethylguaiacol ,  4-Ethylphenol ,  4-Vinylguaiacol ,  4-Vinylphenol

Reference (25)：

• Brewery Convention of Japan. (2002). “BCOJ Kanno Hyoka Ho.” Nippon Zyozo Kyokai, Tokyo (in Japanese).
• Campolongo, S., Rantsiou, K., Giordano, M., Gerbi, V., and Cocolin, L. (2010). Prevalence and biodiversity of Brettanomyces bruxellensis in wine from northwestern Italy. Am. J. Enol. Vitic., 64, 486-491.
• Chatonnet, P., Dubourdieu, D., Boidron, J.-N., and Pons, M. (1992). The origin of ethylphenols in wines. J. Sci. Food Agric., 60, 165-178.
• Chatonnet, P., Dubourdieu, D., Boidron, J. N., and Lavigne, V. (1993). Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. J. Sci. Food Agric., 62, 191-202.
• Coghe, S., Benoot, K., Vaux, F., Vanderhaegen, B., and Delvauv, F. (2004). Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae. J. Agric. Food Chem., 52, 602-608.

Terms in the title (7)： 清酒 ,  4-ビニルグアヤコール ,  匂い ,  原因 ,  揮発性 ,  フェノール化合物 ,  分析