Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash

Journal of Bioscience and Bioengineering

Volumn 100, Issue 2, 2005, Pages 178-183

  Miki, Atsushi ^a   Isogai, Atsuko ^a   Utsunomiya, Hitoshi ^a   Iwata, Hiroshi ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

2,4,6 trichloroanisole; Biomethylation; Musty muddy off flavor

Indexed keywords

BEVERAGES; CONCENTRATION (PROCESS); FLAVORS; PHENOLS; SORPTION;

2,4,6-TRICHLOROANISOLE; BIOMETHYLATION; MUSTY/MUDDY OFF-FLAVOR; SORPTIVE EXTRACTION;

ETHERS;

2,4,6 TRICHLOROANISOLE; ANISOLE DERIVATIVE; UNCLASSIFIED DRUG;

ALCOHOLIC BEVERAGE; ANALYSIS; ARTICLE; BREWING; EXTRACTION; FLAVOR; METHYLATION; NONHUMAN; RICE; WINE;

EID: 27644580751     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1263/jbb.100.178     Document Type: Article

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