Atsushi Miki

Summary

Country: Japan

Publications

  1. ncbi request reprint Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash
    Atsushi Miki
    National Research Institute of Brewing, 3 7 1 Kagamiyama, Higashi Hiroshima 739 0046, Japan
    J Biosci Bioeng 100:178-83. 2005

Collaborators

Detail Information

Publications1

  1. ncbi request reprint Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash
    Atsushi Miki
    National Research Institute of Brewing, 3 7 1 Kagamiyama, Higashi Hiroshima 739 0046, Japan
    J Biosci Bioeng 100:178-83. 2005
    ..We found that TCA is produced mainly by the biomethylation of 2,4,6-trichlorophenol (TCP) by rice koji in brewing and that TCP originates from the wooden tools used in preparing rice koji...