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Blue-light emissions from electron-doped SrTiO3 single crystals at room temperature were observed. Substituting La3+ for Sr2+ and Nb5+ for Ti4+ in SrTiO3 provides electron carriers in Ti 3d conduction bands; these carriers are responsible for the room-temperature blue-light emission. This blue-light emission is essentially the same as that observed in Ar+-irradiated oxygen-deficient SrTiO3. This blue luminescence is independent of the defect type. The chemical substitution of La3+ for Sr2+ changes the temperature of the structural phase transition from cubic to tetragonal symmetry. The relation between the photoluminescence properties and the structural phase transition is also discussed.

Changes in the aroma of sake during aging were investigated by aroma extract dilution analysis (AEDA) and quantitative analysis using the stir bar sorptive extraction method. In AEDA, more odor zones were detected in aged sake than in fresh sake. The dilution factors of aldehydes, polysulfides, and some esters were greater in the aged sake, and their increase during aging was confirmed through a quantitative analysis of sake stored for 0-35 years. Among these compounds, 3-methylbutanal, methional, and dimethyltrisulfide (DMTS) were present in aged sake at concentrations exceeding their odor thresholds, and the highest odor active value was observed for DMTS. Sensory tests showed that supplementation with DMTS contributed to both the total odor intensity and the sulfury odor of aged sake aroma.

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Dimethyl trisulfide (DMTS) is involved in the unpalatable aroma of stale sake, called "hineka"; however, the mechanism underlying the formation of DMTS during the storage of sake has not been elucidated. This paper investigates the precursors of DMTS in sake. An experiment using [methyl-d(3)]-methionine showed that Strecker degradation of methionine plays a minor role in the formation of DMTS. Separation of components in sake by cation exchange resin revealed that DMTS precursors are present in the acidic/neutral fraction rather than in the basic one. Purification of the DMTS precursor compounds was carried out through several chromatographic steps, measuring DMTS-producing potential as an index. High-resolution ESI-MS and 1D/2D NMR experiments enabled the identification of one of the precursor compounds as 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one.

The pasting and gelatinization properties of rice grain samples, including sixteen lines of endosperm -mutant which have a white-core (shinpaku) structure, were examined by Rapid Visco Analyzer (RVA) and by differential scanning calorimetry (DSC). Their suitability for sake brewing was also analyzed. The gelatinization enthalpy of the samples that have sugary-like endosperm in the white-core section showed rather smaller values, while no other obvious relationship between the RVA or DSC parameters and the types of white-core or endosperm cell structures was observed. The RVA and DSC parameters showed high correlations with some of the analytical parameters for sake brewing or with the content of amylose in the rice grains. In the sake making test of six mutant samples, it was observed that the location of the white-core parts in the rice grain affected the fermentation velocity in the early stage because of their good digestibility.In addition, the sample that had a sugary-like amyloplast structure showed high digestibility in the sake mash. Some of the tested mutant samples showed better suitability for sake brewing than the parents or Yamadanishiki.

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 steps, consisting of the Grignard reaction, followed by oxidation by MnO(2) and an immobilized osmium oxide catalyst. The formation of synthetic DMTS-P1 was confirmed by a comparison of the liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR) data to that of natural DMTS-P1. Quantitative analysis of DMTS-P1 in sake was developed using LC-MS/MS, and a positive correlation was observed between the concentration of DMTS-P1 in sake and the production of DMTS during storage. These results indicate that DMTS-P1 contributes to the formation of DMTS in sake.

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