Screening and identification of precursor compounds of dimethyl trisulfide (DMTS) in Japanese sake.
J Agric Food Chem
; 57(1): 189-95, 2009 Jan 14.
Article
em En
| MEDLINE
| ID: mdl-19090758
ABSTRACT
Dimethyl trisulfide (DMTS) is involved in the unpalatable aroma of stale sake, called "hineka"; however, the mechanism underlying the formation of DMTS during the storage of sake has not been elucidated. This paper investigates the precursors of DMTS in sake. An experiment using [methyl-d(3)]-methionine showed that Strecker degradation of methionine plays a minor role in the formation of DMTS. Separation of components in sake by cation exchange resin revealed that DMTS precursors are present in the acidic/neutral fraction rather than in the basic one. Purification of the DMTS precursor compounds was carried out through several chromatographic steps, measuring DMTS-producing potential as an index. High-resolution ESI-MS and 1D/2D NMR experiments enabled the identification of one of the precursor compounds as 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Sulfetos
/
Bebidas Alcoólicas
/
Odorantes
Tipo de estudo:
Diagnostic_studies
/
Screening_studies
País como assunto:
Asia
Idioma:
En
Ano de publicação:
2009
Tipo de documento:
Article