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Article: Study results from M. Okuda and colleagues update understanding of cereal chemistry.
- Article from:
- Chemicals & Chemistry
- Article date:
- November 13, 2009
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"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," scientists in Japan report.
"Based on the molar ratio of nitrogen to sulfur in the rice grain. the sulfur compounds appeared to be derived from protein-associated sulfur-containing amino acids, as reported previously. The higher the protein content of the rice, the greater the amount of nitrogen and sulfur compounds found in both the digest of steamed rice grains and in the sake. Physicochemical changes were ...