Research results from National Research Institute of Brewing update knowledge of chemicals and chemistry.

Researchers detail in 'Contribution of 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the formation of dimethyl trisulfide (DMTS) during the storage of Japanese sake,' new data in chemicals and chemistry. According to recent research from Japan, "Dimethyl trisulfide (DMTS) is involved in the unpalatable aroma of stale Japanese sake, called 'hineka'. Recently, we isolated one of the precursor compounds of DMTS in sake and identified it as 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1), a previously unknown compound."

"In this work, the contribution of DMTS-P1 to the formation of DMTS was investigated. DMTS-P1 was chemically synthesized from methional in three …