Abstract
The pathway of the formation of a blue fluorescent substance, harman, and the factors affecting its formation in Saké were studied. Harman content in Sakéwas increased by exposing to UV ray, sun light, visible ray and IR ray or by keeping at high temperature. It was confirmed that harman in Saké was formed by the condensation of tryptophane with acetaldehyde or with serine, especially with acetaldehyde. The formation of harman from tryptophane and acetaldehyde was stimulated at pH 2_??_4 and also by ethanol. This reaction was one of interesting photochemical changes of components in seasoning of Sake.
