Comparative Aroma Extract Dilution Analysis of Changes in Aroma Components of Seasoned Soy Sauce Prepared from Soy Sauce and Mirin during Heating
Author:
Affiliation:
1. Ogawa & Company Ltd.
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/26/6/26_725/_pdf
Reference19 articles.
1. Engel, W., Bahr, W., and Schieberle, P. (1999). Solvent assisted flavour evaporation, a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. Eur. Food Res. Technol., 209, 237-241.
2. Hofmann, T. and Schieberle, P. (1997). Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and phamnose/cycteine using aroma extract dilution techniques. J. Agric. Food Chem., 45, 898-906.
3. Kaneko, S., Kumazawa, K., and Nishimura, O. (2012). Comparison of the key aroma compounds in five different types of Japanese soy sauces by Aroma Extract Dilution Analysis (AEDA). J. Agric. Food Chem., 60, 3831-3836.
4. Kaneko, S., Kumazawa, K., and Nishimura, O. (2013). Studies on the key aroma compounds in raw (unheated) and heated japanese soy sauce. J. Agric. Food Chem., 61, 3396-3402.
5. Kaneko, S. and Kumazawa, K. (2015). Key aroma compounds in Japanese sweet rice wine (Mirin) screened by Aroma Extract Dilution Analysis (AEDA). Biosci. Biotechnol. Biochem., 79, 484-487.
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