Art

J-GLOBAL ID：200902179618077391   Reference number：98A0786790

Comparison of Volatile Compounds from Chungkuk-Jang and Itohiki-Natto.

清国醤と糸引き納豆から発散する揮発性物質の比較

Author (7)： TANAKA T (Kyoritsu Women’s Junior Coll., Tokyo, JPN) ,  MURAMATSU K (Kyoritsu Women’s Univ., Tokyo, JPN) ,  KIM H (Kyoritsu Women’s Univ., Tokyo, JPN) ,  WATANABE T (Kyoritsu Women’s Junior Coll., Tokyo, JPN) ,  TAKEYASU M (Kyoritsu Women’s Univ., Tokyo, JPN) ,  KANAI Y (Kyoritsu Women’s Univ., Tokyo, JPN) ,  KIUCHI K (Kyoritsu Women’s Univ., Tokyo, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 62  Issue： 7  Page： 1440-1444  Publication year： Jul. 1998 
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： *fermented food ,...
Semi thesaurus term： ethanol ,...

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JST classification (1)： Fermented seasonings  (FK04030S)

Substance index (6)： Ethanol ,  Diallyl sulfide ,  Acetone ,  Isobutyric acid methyl ,  2,5-Dimethylpyrazine ,  2-Methylbutyric acid

Reference (18)：

• 1) Yoshida, Y., Non-salted fermented soybean foods and their related matters from the viewpoint of folk-lore. In “The Proceedings of Asian Symposium on Non-Salted Soybean Fermentation” (in Japanese), eds. Aida, K., Ueda, S., Murata, M., and Watanabe, T., STEP, Tsukuba, Ibaragi, Japan, pp. 166-178 (1985).
• 2) Suh, J. S., Lee, S. G., and Rhu, M. K., Effect of Bacillus strains on the chungkuk-jang processing (2). Korean J. Food Sci. Technol., 14, 309-314 (1982).
• 3) Kim, B. R., Han, Y. B., and Park C. H., Changes of free sugar and free amino acid during the natto fermantation used by Bacillus subtilis S.N.M.816. J. Korean Agric. Chem. Soc., 30, 192-197 (1987).
• 4) Lee, B. Y., Kim, D. M., and Kim, K. H., Physico-chemical properties of viscous substance extracted from chungkuk-jang. Korean J. Food Sci. Techol., 23, 599-604 (1991).
• 5) Lee, Y. R, Kim, S. H., Jung, N. H., and Yim, M. H., A study on the production of viscous substance during the chungkuk-jang fermentation. J. Korean Agric. Chem. Soc., 35, 202-209 (1992).

Terms in the title (4)： 糸引き ,  納豆 ,  発散 ,  揮発性物質