Characterization of Factors Involved in during Mashing JSsw the Production of 2 ( E ) - Nonenal

reduced by boiling the mash samp)e. The result suggests that both LOX-1 and a heat-stable enzymatic factor are involved in theproduction of 2(E)monenal during mashing. MaJt・tontained fatty acid hydroperoxide lyase-like actiyity (HPL-like actiyity) that transformed 9-hydroperoxy-le(E),12(Z)-octadecadienoic and 13hydroperoxy-9(Z),11(E)-octadecadie"oic acid into 2(E)-nonenal and hexanal, respectiyely. Proteinase K sensitiyity tests showed that they are distinct factors. 9-HPL-like activity suryiyed through the mashing at 700C for 30 min but was inactivated by boiling, suggesting it will be the heat-stable enzymatic factor found in the medel mashing experiment.