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The contents of 2,4,6-trichloroanisole (RCA) and 2,4,6-tribromoanisole (TBA) causing a musty/muddy off-flavor in sakes at the 2007 and 2008 Sake Contests

2009

Iwata, H.(National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan)) | Kanda, R. | Endou, M. | Fujita, A. | Isogai, A.

AGROVOC Keywords
arroz aspergillus brassage brewing cereales cereals chemical contamination contamination contamination chimique defecto de sabor food processing malteado moho moisissure moulds off flavours organoleptic properties procesamiento de alimentos rice riz traitement des aliments
Bibliographic information
Volume 104 Issue 10 ISSN 0914-7314
Pagination
pp. 777-786
Other Subjects
Propiedades organolepticas; Contaminacion quimica; Defaut de flaveur; Contaminacion; Propriete organoleptique; Cereale
Language
Japanese
Note
Summaries (En, Ja)
4 tab. 5 fig. 18 ref.
Type
Summary
2009-04-15
AGRIS AP
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