Influence of Sulfur and Nitrogen Content of Rice Grains on Flavor in Stored Sake

ABSTRACT The influence of nitrogen and sulfur compounds in rice grains on changes in flavor in stored sake was investigated using Japanese rice cultivars for sake making. Nitrogen content exhibited a significant positive correlation with sulfur content. Based on the molar ratio of nitrogen to sulfur...

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Veröffentlicht in:	Cereal chemistry 2009-09, Vol.86 (5), p.534-541
Hauptverfasser:	Okuda, Masaki, Isogai, Atsuko, Joyo, Midori, Goto‐Yamamoto, Nami, Mikami, Shigeaki
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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