Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice.
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DOI: 10.1016/j.jbiosc.2016.09.002
Abstract: The grassy characteristic aroma perceived in brewed sake made from low-glutelin rice (Oryza sativa L. Mizuhonoka) was examined by gas chromatography-olfactometry and gas chromatography-mass spectrometry. By comparing the odor properties and Kovats retention indices to… read more here.
Keywords: low glutelin; methylpentan one; glutelin rice; sake ... See more keywords