Aroma Compounds Responsible for the Aging of Sake and Their Formation Mechanism (2)
Author:
Affiliation:
1. National research institute of brewing, Safety and quality research division
Publisher
Brewing Society of Japan
Link
https://www.jstage.jst.go.jp/article/jbrewsocjapan/104/12/104_919/_pdf
Reference14 articles.
1. 1) Isogai, A., Kanda, R., Hiraga, Y., Nishimura, T., Iwata, H., Goto-Yamamoto, N.: Screening and Identification of Precursor Compounds of Dimethyltrisulfide (DMTS) in Japanese Sake. J. Agric. Food Chem. 57, 189-195(2009)
2. 2) Tokimoto, Y.: Volatile components of cooked onions. Nippon Shokuhin Kagaku Kogaku Kaishi 42, 279-287(1995)
3. 3) Maruyama, F. T.: Identification of dimethyl trisulfide as a major aroma component of cooked brassicaceous vegetables. J. Food Sci. 35, 540-543(1970)
4. 4) Curioni, P. M. G., Bosset, J. O.: Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy Journal 12, 959-984(2002)
5. 5) Lee, K.-Y. M., Paterson, A., Piggott, J. R.: Origins of flavour in whiskies and a revised flavour wheel: a review. J. Inst. Brew. 107, 287-313(2001)
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