The Formation Mechanism by Yeast of the 4-Hydroxy-2(or 5)-Ethyl-5(or 2)-Methyl-3(2H)-Furanone Aroma Component Specific to Miso and Soy Sauce
Author:
Affiliation:
1. Faculty of Education, Iwate University
Publisher
Brewing Society of Japan
Link
https://www.jstage.jst.go.jp/article/jbrewsocjapan/108/12/108_863/_pdf
Reference19 articles.
1. 4) E. Sugawara, S. Saiga and A. Kobayashi, Multiple regression analysis of aroma components and sensory evaluation of miso, Nippon Shokuhin Kogyo Gakkaishi, 11, 844-846(1994).
2. 5) N. Nunomura, M. Sasaki, Y. Asano and T. Yokotsuka, Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a flavor component in shoyu(soy sauce), Agric. Biol. Chem., 40, 491-495(1976).
3. 8) E. Sugawara, S. Hashimoto, Y. Sakurai and A. Kobayashi, Formation by yeast of the HEMF(4-hydroxy-2(or 5)-ethy1-5(or 2)-methy1-3(2H)-furanone)aroma component in Miso with aging, Biosci. Biotechnol. Biochem., 58, 1134-1135(1994).
4. 12) U. A. Huber, Homofuraneol, A powerful tool to prepare and improve sophisticated high-quality flavors. Perfum. Flavor., 17, 15-19(1992).
5. 13) C. Milo and G. A. Reineccius, Identification and quantification of potent odorants in regular-fat and low-fat mild cheddar cheese. J. Agric. Food Chem., 45, 3590-3594(1997).
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