抄録
It was found that the precursor of the sunstruck flavor was formed in the course of maturing sake cake. A large quantity of yeasts in the sake cake was autolysed and VB2 was evolved. Like the sunstruck flavor of milk reported by Patton et al. it is thought that, VB2, a photochemical sensitization substance caused methionine to react photochemically and to evolve the sunstruck flavor 3-(methylthio)-propanal (methional). Organoleptically, vinegar with added methional an vinegar which had evolved the sunstruck flavor had the same odor.
