Changes in the Flavor Compounds in Soy Sauce Stored in Antioxidation Containers
Author:
Affiliation:
1. Industrial Research Institute of Ishikawa
2. YAMASA CORPORATION
3. Ishikawa Prefectural University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/68/7/68_306/_pdf
Reference30 articles.
1. 1) 茂木喜信（2011）．醤油のおいしさを持続させる新容器「Pouch In Dispenser」の開発．日本味と匂学会誌，18，111-117.
2. 2) 桑垣傅美（2013）．吐出容器．特開2013-35557．
3. 3) Nunomura, N. and Sasaki, M. (1986). Soy sauce, In “Legume Based Fermented Foods,” ed. by Reddy, N.R., Pierson, M.D., and Salunkhe, D.K., CRC Press. Inc., Florida, pp. 5-46.
4. 4) Kaneko, S., Kumazawa, K., and Nishimura, O. (2012). Comparison of key aroma compounds in five different types of Japanese soy sauce by aroma extract dilution analysis (AEDA). J. Agric. Food Chem., 60, 3831-3836.
5. 5) Qi, M., Imamura, M., Katayama, H., Obata, A., and Sugawara, E. (2017). Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce. Biosci. Biotechnol. Biochem., 81, 1984-1989.
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