PMID- 16198261
OWN - NLM
STAT- MEDLINE
DCOM- 20051220
LR  - 20171116
IS  - 1389-1723 (Print)
IS  - 1347-4421 (Linking)
VI  - 100
IP  - 2
DP  - 2005 Aug
TI  - Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor 
      in sake and its production in rice koji and moromi mash.
PG  - 178-83
AB  - 2,4,6-Trichloroanisole (TCA), which has been identified as the main component 
      responsible for the cork taint in wine, was detected in sake samples having a 
      musty/muddy off-flavor by stir bar sorptive extraction (SBSE). We confirmed that 
      TCA is one of the components causing this off-flavor in sake, as in other 
      alcoholic beverages, from a sensory analysis showing the correlation between TCA 
      concentration and the intensity of the musty/muddy off-flavor. We investigated 
      the route of TCA production in the rice koji preparation process and in the 
      moromi mash process for sake brewing. We found that TCA is produced mainly by the 
      biomethylation of 2,4,6-trichlorophenol (TCP) by rice koji in brewing and that 
      TCP originates from the wooden tools used in preparing rice koji.
FAU - Miki, Atsushi
AU  - Miki A
AD  - National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 
      739-0046, Japan. miki@kzkappa.co.jp
FAU - Isogai, Atsuko
AU  - Isogai A
FAU - Utsunomiya, Hitoshi
AU  - Utsunomiya H
FAU - Iwata, Hiroshi
AU  - Iwata H
LA  - eng
PT  - Journal Article
PL  - Japan
TA  - J Biosci Bioeng
JT  - Journal of bioscience and bioengineering
JID - 100888800
RN  - 0 (Anisoles)
RN  - 31O3X41254 (2,4,6-trichloroanisole)
SB  - IM
MH  - Anisoles/*analysis
MH  - Calibration
MH  - Food Handling
MH  - Gas Chromatography-Mass Spectrometry
MH  - Oryza/*chemistry
MH  - Wine/*analysis
EDAT- 2005/10/04 09:00
MHDA- 2005/12/21 09:00
CRDT- 2005/10/04 09:00
PHST- 2004/12/17 00:00 [received]
PHST- 2005/04/20 00:00 [accepted]
PHST- 2005/10/04 09:00 [pubmed]
PHST- 2005/12/21 09:00 [medline]
PHST- 2005/10/04 09:00 [entrez]
AID - S1389-1723(05)70449-7 [pii]
AID - 10.1263/jbb.100.178 [doi]
PST - ppublish
SO  - J Biosci Bioeng. 2005 Aug;100(2):178-83. doi: 10.1263/jbb.100.178.