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J-GLOBAL ID：200902223110254572   Reference number：07A0719377

Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast

耐塩性酵母による味噌に特異的な芳香成分2(or5)-エチル-5(or2)-メチル-4-ヒドロキシ-3(2H)-フラノンの形成に及ぼすリボースおよびグリシンのアミノ-カルボニル反応の影響

Author (6)： SUGAWARA Etsuko (Fac. of Education, Iwate Univ.) ,  OHATA Motoko (Fac. of Education, Iwate Univ.) ,  OHATA Motoko (Graduate School of Humanities and Lab. of Food Chemistry, Ochanomizu Univ.) ,  KANAZAWA Toshinari (Fac. of Education, Iwate Univ.) ,  KUBOTA Kikue (Graduate School of Humanities and Lab. of Food Chemistry, Ochanomizu Univ.) ,  SAKURAI Yonekichi (Fac. of Agriculture, Iwate Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 71  Issue： 7  Page： 1761-1763 (J-STAGE)  Publication year： 2007 
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： *Zygosaccharomyces rouxii ,...

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JST classification (2)： Fermented seasonings  (FK04030S) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (5)： Glycine ,  Glucose ,  Ribose ,  4-HEMF ,  Ethylfuraneol

Reference (7)：

• 1) Sasaki, M., and Mori, S., The flavor of shoyu. Nippon Jyozo Kyokaishi (in Japanese), 86, 913–922 (1991).
• 2) 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).
• 3) Huber, U. A., Homofuraneol: a powerful tool to prepare and improve sophisticated high-quality flavors. Perfum. Flavor., 17, 15–19 (1992).
• 4) Sasaki, M., Nunomura, N., and Matsudo, T., Biosynthesis of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone by yeasts. J. Agric. Food Chem., 39, 934–938 (1991).
• 5) Blank, I., and Fay, L. B., Formation of 4-hydroxy-2,5-dimethyl-3 (2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone through Maillard reaction based on pentose sugars. J. Agric. Food Chem., 44, 531–536 (1996).

Terms in the title (7)： 耐塩性 ,  酵母 ,  味噌 ,  芳香成分 ,  リボース ,  グリシン ,  アミノ-カルボニル反応