Starage and purification of Japanese sake with supported noble metal nanoparticles

2016 Fiscal Year Final Research Report

• Project/Area Number: 15K13679
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Functional solid state chemistry
• Research Institution: Kyushu University
• Principal Investigator: Tokunaga Makoto 九州大学, 理学研究院, 教授 (40301767)
• Project Period (FY): 2015-04-01 – 2017-03-31
• Keywords: 日本酒 / 老香 / ジメチルトリスルフィド / 選択的除去 / 担持貴金属ナノ粒子

Outline of Final Research Achievements

The flavor of Japanese sake changes during storage. Even after heat sterilization processes, chemical reactions gradually take place as non-biocatalytic manner. As a result, unpleasant flavor called hineka, generated which is a sulfury, onion-like odor. Isogai et al. revealed that dimethyl trisulfide is the primary component of the odor and its threshold is 0.18 microg/L in sake. Conventionally, activated carbons have been used to remove hineka. However, medium-chain fatty acid esters, those are responsible for fruity flavor, were also adsorbed due to less polar character of carbon pore. We present here a study of selective adsorption of DMTS by supported noble metal nanoparticles such as Au, Ag, Pt, Pd, etc. Novel preparation method of Au nanoparticles by impregnation is also developed and applied for this study

Free Research Field

有機化学