Art

J-GLOBAL ID：201602267908302261   Reference number：16A0939904

Mechanisms of D-Amino Acid Formation During Maturation of Sweet Rice Wine (mirin)

甘味清酒(味醂)の熟成中におけるD-アミノ酸生成機構

Author (4)： INOUE Yutaka (Meiji Univ., Kanagawa, JPN) ,  KATSUMATA Tadayoshi (MC Food Specialties Inc., Ibaraki, JPN) ,  WATANABE Hirohito (Meiji Univ., Kanagawa, JPN) ,  HAYASE Fumitaka (Meiji Univ., Kanagawa, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 22  Issue： 5  Page： 679-686  Publication year： Sep. 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： *mirin ,  *amino acid ,  optical isomerism ,  Amadori rearrangement ,  product material ,  maturation and aging ,  food processing ,  mechanism ,  reversed-phase HPLC ,  quantitative analysis(analytical chemistry) ,  derivatization ,  racemization ,  Maillard reaction ,  enantiomer ,  LC-MS analysis ,  correlation coefficient ,  aliphatic amine ,  aliphatic carboxylic acid ,  primary amine ,  dicarboxylic acid ,  aliphatic alcohol ,  aminoalcohol ,  hydroxy acid
Semi thesaurus term： *D-amino acid ,  formation mechanism

JST classification (1)： Fermented seasonings  (FK04030S)

Substance index (3)： Aspartic Acid ,  Glutamic acid ,  Serine

Reference (25)：

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• Brückner, H., Justus, J., and Kirschbaum, J. (2001). Saccharide induced racemization of amino acids in the course of the Maillard reaction. Amino acids, 21, 429-433.
• Erbe, T. and Brückner, H. (1998). Chiral amino acid analysis of vinegars using gas chromatography-selected ion monitoring mass spectrometry. Z. Lebensm. Unters. F. A., 207, 400-409.
• Erbe, T. and Brückner, H. (2000). Studies on the optical isomerization of dietary amino acids in vinegar and aqueous acetic acid. Eur. Food Res. Technol., 211, 6-12.

Terms in the title (5)： 甘味 ,  清酒 ,  味醂 ,  熟成 ,  アミノ酸