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Statistical analysis of sake-preparation conditions and dimethyl trisulfide formation.

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Statistical analysis of sake-preparation conditions and dimethyl trisulfide formation.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Sasaki, Kei Nishibori, Nahoko Kanai, Muneyoshi Isogai, Atsuko Yamada, Osamu Goto-Yamamoto, Nami Fujii, Tsutomu
Description	Country affiliation: Japan Author Affiliation: Sasaki K ( National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan); Nishibori N ( National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan.); Kanai M ( National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan.); Isogai A ( National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan.); Yamada O ( National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan.); Goto-Yamamoto N ( National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan); Fujii T ( National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan)
Abstract	Dimethyl trisulfide (DMTS) is known to be responsible for hineka, an off-flavor that develops during storage, in sake. Previous studies have attempted to elucidate the mechanism of DMTS formation during sake storage, but the mechanism underlying DMTS formation remains unclear. In this study, we determined the sake-preparation conditions that affect DMTS formation. We analyzed 76 sake samples immediately after filtration, which were donated by sake-producing companies. We measured the DMTS concentration in sake after 7 days of storage at 70°C (DMTS-pp) using gas chromatography/mass spectrometry. In the statistical analysis, DMTS-pp was set as the objective variable, whereas the preparation conditions and analytical results for sake were set as the explanatory variables. We used multiple linear regression (MLR) analysis with a stepwise method and partial least squares regression (PLSR) to analyze the data. The statistical analysis showed that the significant factors for DMTS-pp were the average temperature in the moromi mash (Temp ave), the total daily temperature in the moromi mash (Temp sum), the concentration of sulfur-containing amino acids in sake, and the Zn concentration in sake. These factors explained 63.4% of the variance in DMTS-pp according to the MLR analysis and 64.2% according to the PLSR analysis. Further MLR analysis showed that Temp ave in early stage and Temp sum in later stage were important factors for DMTS-pp. This result suggests that the rice dissolution caused by high Temp ave in early stage and yeast cell lysis caused by high Temp sum in later stage contribute to high DMTS-pp.
File Format	HTM / HTML
ISSN	13891723
Issue Number	2
Volume Number	118
e-ISSN	13474421
Journal	Journal of Bioscience and Bioengineering
Language	English
Publisher	Elsevier
Publisher Date	2014-08-01
Publisher Place	Japan
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Biomedical Engineering Discipline Microbiology Alcoholic Beverages Analysis Sulfides Amino Acids Chemistry Gas Chromatography-mass Spectrometry Least-squares Analysis Oryza Sativa Saccharomyces Cerevisiae Metabolism Temperature Journal Article
Content Type	Text
Resource Type	Article
Subject	Bioengineering Applied Microbiology and Biotechnology Biotechnology

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