Analysis of aroma compounds derived from heated <i>tsukudani</i> seasoning liquid models containing rare sugars-Reference-Cited by-同舟云学术

Analysis of aroma compounds derived from heated <i>tsukudani</i> seasoning liquid models containing rare sugars

Published:2024 Issue:2 Volume:30 Page:171-180
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Miyoshi Miku¹²³,Kimura Isao²,Inazu Tadao²,Tamura Hirotoshi³⁴,Izumori Ken³⁴,Akimitsu Kazuya¹³⁴

Affiliation:

1. The United Graduate School of Agricultural Sciences, Ehime University

2. Kagawa Prefectural Industrial Technology Center Food Research Branch

3. Graduate School of Agriculture, Kagawa University

4. International Institute of Rare Sugar Research and Education, Kagawa University

Publisher

Japanese Society for Food Science and Technology

Link

https://www.jstage.jst.go.jp/article/fstr/30/2/30_FSTR-D-23-00175/_pdf

Reference30 articles.

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2. Cho, I.H., Lee, S., Jun, H.-R., Roh, H.-J., and Kim, Y.-S. (2010). Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids. Food Sci. Biotech., 19, 431–438.

3. Davies, C.G.A., and Labuza, T.P. (1997). The Maillard reaction: application to confectionery products. Confect. Science, 33, 35–66.

4. Fujimaki, M., and Kurata, T. (1971). Aroma of heated foods. Kagaku to Seibutsu, 9, 85–96. (in Japanese)

5. Hayase, F., and Watanabe, H. (2014). Volatile components contributed to koku taste. J. Brew. Soc. Japan, 109, 161–167. (in Japanese)