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

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

Reference30 articles.

1. Aoyama, O., Okazaki, T., and Yoneda, T. (2000). Influence of water activity, yeast concentration and storage temperature on spoilage of konbu-tsukudani. Bulletin of Hiroshima Pref. Food Tech. Res. Ctr., 22, 7–12. (in Japanese)

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)

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