Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice

Author:

Iizuka-Furukawa Sachiko,Isogai Atsuko,Kusaka Kazutaka,Fujii Tsutomu,Wakai Yoshinori

Funder

Japan Sake and Shochu Makers Association

Kantoshinetsu Regional Taxation Bureau

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference35 articles.

1. Influence of rice proteins on eating quality of cooked rice and on aroma and flavor of sake;Furukawa;Cereal Chem.,2006

2. Studies on the extraction and composition of rice protein;Cagampang;Cereal Chem.,1966

3. A rice (Oryza sativa L.) mutant having a low content of glutelin and a high content of prolamine;Iida;Theor. Appl. Genet.,1993

4. New low-glutelin brewers' rice cultivars ‘Mizuhonoka’ for the western region;Iida;Bull. Natl. Agric. Res. Cent. West. Reg.,2009

5. Characteristics of low-glutelin rice for sake brewing – studies on rice for sake brewing;Mizuma;Seibutsu-kogaku,2002

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