Formation Mechanisms of Flavour-active Furanones, 4-Hydroxy-2, 5-dimethyl-3 (2 H)-furanone (HDMF) and 4-Hydorxy-2 (or 5)-ethyl-5 (or 2)-methyl-3 (2 H)-furanone (HEMF), in Mugi-miso, Fermented Soy-beans Paste with Barley-Koji-Reference-Cited by-同舟云学术

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Formation Mechanisms of Flavour-active Furanones, 4-Hydroxy-2, 5-dimethyl-3 (2 H)-furanone (HDMF) and 4-Hydorxy-2 (or 5)-ethyl-5 (or 2)-methyl-3 (2 H)-furanone (HEMF), in Mugi-miso, Fermented Soy-beans Paste with Barley-Koji

Published:1998 Issue:9 Volume:93 Page:730-738
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc.Japan

Author:

HAYASHIDA Yasuo,NISHIMURA Kenryo,SLAUGHTER Colin J.

Publisher

Brewing Society of Japan

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique;LWT;2020-06

2. Screening of High-Level 4-Hydroxy-2 (or 5)-Ethyl-5 (or 2)-Methyl-3(2H)-Furanone-Producing Strains from a Collection of Gene Deletion Mutants of Saccharomyces cerevisiae;Applied and Environmental Microbiology;2014-10-31

3. Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA);Journal of Agricultural and Food Chemistry;2012-04-06

4. Two 2[5H]-Furanones as Possible Signaling Molecules in Lactobacillus helveticus;Applied and Environmental Microbiology;2006-09

5. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) production in simple media by lactic acid bacterium, Lactococcus lactis subsp. cremoris IFO 3427;Journal of Bioscience and Bioengineering;2001-01

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