Art

J-GLOBAL ID：202002254593973087   Reference number：20A0559479

Factors affecting levels of ferulic acid, ethyl ferulate and taste-active pyroglutamyl peptides in sake

清酒中のフェルラ酸,フェルラ酸エチルおよび味覚活性ピログルタミルペプチドの濃度に影響を及ぼす因子

Author (9)： Hashizume Katsumi (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan) ,  Ito Toshihiko (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan) ,  Shirato Karin (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan) ,  Amano Naomi (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan) ,  Tokiwano Tetsuo (Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan) ,  Ohno Tsuyoshi (Akita Research Institute for Food & Brewing, 4-26 Sanuki, Araya-machi, Akita 010-1623, Japan) ,  Shindo Sho (Akita Research Institute for Food & Brewing, 4-26 Sanuki, Araya-machi, Akita 010-1623, Japan) ,  Watanabe Seiei (Akita Research Institute for Food & Brewing, 4-26 Sanuki, Araya-machi, Akita 010-1623, Japan) ,  Okuda Masaki (National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan)
Material： Journal of Bioscience and Bioengineering
Volume： 129  Issue： 3  Page： 322-326  Publication year： Mar. 2020 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： sake ,  sake mash ,  *sake making ,  sense of taste ,  peptide ,  carboxylate esterase ,  *bitter peptide ,  carboxypeptidase ,  *flavor ,  phenolic compound ,  olefin compound ,  unsaturated carboxylic acid ,  phenol ether
Semi thesaurus term： *ピログルタミルペプチド ,  feruloyl esterase ,  酸性カルボキシペプチダーゼ ,  gustatory stimulus

Author keywords (5)： Sake ,  Rice ,  Ferulic acid ,  Ethyl ferulate ,  Pyroglutamyl peptide

JST classification (2)： Sake(=rice wine)  (FK04023G) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (2)： Ferulic acid ,  Ethyl ferulate

Terms in the title (6)： 清酒 ,  フェルラ酸 ,  フェルラ酸エチル ,  味覚 ,  活性 ,  因子