Principal component analysis of the relationship between the d-amino acid concentrations and the taste of the sake

Author:

Okada Kaori,Gogami Yoshitaka,Oikawa Tadao

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,Clinical Biochemistry,Biochemistry

Reference11 articles.

1. Caligiani A, Acquotti D, Palla G, Bocchi V (2007) Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy. Anal Chim Acta 585(1):110–119

2. Gogami Y, Ito K, Oikawa T (2006) Studies on biosynthesis of d-amino acid in plant: the quantitative analysis of d-amino acids in vegetables and fruits. Trace Nutr Res 23:1–4

3. Gogami Y, Okada K, Oikawa T (2011a) High-performance liquid chromatography analysis of naturally occurring d-amino acids in sake. J Chromatogr B Analyt Technol Biomed Life Sci 879(29):3259–3267

4. Gogami Y, Okada K, Yano M, Oikawa T (2011b) d-Amino acid production and amino acid racemases of lactobacillus sakei NBRC 15893 isolated from Kimoto, starter culture of sake. IUMS 2011 program p255

5. Iwano K (2006) Sensory analysis and amino acids composition in Japanese sake. Onkotishin 43:1–9

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