Identification of 4-Hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone as a Flavor Component in Miso.
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
General Medicine
Cited by 16 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. Present and Future Perspective of Soybean Cultivation;Legumes Research - Volume 2;2022-10-12
2. The aroma compounds of specific to soy sauce and miso are formed by the Maillard reaction and yeast action;Journal of Japan Association on Odor Environment;2019-09-25
3. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste);Food Chemistry;2016-12
4. 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
5. Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products;Journal of Agricultural and Food Chemistry;2013-12-02
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