标题：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
出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：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.
