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J-GLOBAL ID：200902140165610286   Reference number：99A0514848

Effect of Media Constituents on the Formation by Halophilic Yeast of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso.

耐塩性酵母による味噌特有香気成分HEMF[2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone]の生成に対する培地成分の影響

Author (2)： SUGAWARA E (Iwate Univ., Morioka, JPN) ,  SAKURAI Y (Iwate Univ., Morioka, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 63  Issue： 4  Page： 749-752  Publication year： Apr. 23, 1999 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *miso ,...

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JST classification (1)： Fermented seasonings  (FK04030S)

Substance index (8)： Glucose ,  Ribose ,  Arabinose ,  Xylose ,  Serine ,  Alanine ,  4-HEMF ,  Ethylfuraneol

Reference (12)：

• 1) Sugawara, E., Identification of 2 (or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3 (2H)-furanone as a flavor component in miso. Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 38, 491-493 (1991).
• 2) Sugawara, E., Saiga, S., and Kobayashi, A., Relationships between aroma components and sensory evaluation of miso. Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 39, 1098-1104 (1992).
• 3) Sugawara, E., Saiga, S., and Kobayashi, A., Multiple regression analysis of aroma components and sensory evaluation of miso. Nippon Shokuhin Kogyo Gakkaishi, 41, 844-846 (1994).
• 4) Sugawara, E., and Yonekura, Y., Comparison of aroma components in five types of miso. Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese), 45, 323-329 (1998).
• 5) Sugawara, E., Change in aroma components of miso with aging. Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 38, 1093-1097 (1991).

Terms in the title (6)： 耐塩性 ,  酵母 ,  味噌 ,  特有 ,  香気成分 ,  培地