JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 104, Issue 10
Displaying 1-9 of 9 articles from this issue
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  • The contents of 2,4,6-trichloroanisole(TCA) and 2,4,6-tribromoanisole(TBA) causing a musty/muddy off-flavor in sakes at the 2007 and 2008 Sake Contests
    Hiroshi IWATA, Ryoko KANDA, Michiko ENDOU, Akiko FUJITA, Atsuko ISOGAI
    2009 Volume 104 Issue 10 Pages 777-786
    Published: 2009
    Released on J-STAGE: February 12, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.777
    JOURNAL FREE ACCESS
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    Contamination by 2,4,6-Trichloroanisole(TCA) and 2,4,6-tribromoanisole(TBA) to cause a musty/muddy off-flavor in sakes at the 2007 and 2008 Sake Contests was determined by stirrer bar sorptive extraction(SBSE) and GC-MS. The TCA of 60 and 48 sakes among 158 and 195 sake samples judged to be tainted respectively exceeded 1.7 ng/l. Sakes from Kanshin, Osaka, and Tokyo region had higher rates of TCA contamination than those from Sapporo, Fukuoka, and Kumamoto. We found that, for the first time, three sake samples had TBA exceeding 4 ng/l, which is the estimated sake sensory threshold, but no 2-methylisoborneol or geosmin was detected in 112 sake samples. Koji-mold (Aspergillus Oryzae) could produce ten times the amount of TCA than that of TBA from the same amount of precursor TCP and TBP. These results suggested that a musty/muddy off-flavor in sake is mainly caused by TCA, and partly by TBA.
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  • Behavioral Evaluation of Intoxication in Mice by Oral Administration of Alcoholic Beverages
    Hanae IZU, Kuniyasu GOTO
    2009 Volume 104 Issue 10 Pages 787-795
    Published: 2009
    Released on J-STAGE: February 12, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.787
    JOURNAL FREE ACCESS
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    We attempted to evaluate differences in intoxication in mice after the administration of various alcoholic beverages. Measurements of locomotor activity and elevated plus-maze test in mice did not show differences in the extent of intoxication after oral administration of alcoholic beverages (sake, red wine, shochu, and whiskey; approximately 15% alcohol, 1.2g of alcohol/kg BW dosed single or twice). Changes in the concentrations of ethanol and acetaldehyde in blood and brain were very similar 0.5, 3, and 5 hours after the oral administration of alcoholic beverages (sake and shochu; 15% alcohol, 2.4g of alcohol/kg BW). There seems to be no differences in intoxication in mice after the administration of alcoholic beverages at the same doses with the same alcohol content.
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  • [title in Japanese]
    2009 Volume 104 Issue 10 Pages 799-827
    Published: 2009
    Released on J-STAGE: February 12, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.799
    JOURNAL FREE ACCESS
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