Art

J-GLOBAL ID：200902249280848689   Reference number：07A0177170

The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso

味噌中の4-ヒドロキシ-2(または5)-エチル-5(または2)-メチル-3(2H)-フラノンの酵母による形成機構

Author (6)： OHATA Motoko (Fac. of Education, Iwate Univ.) ,  OHATA Motoko (Graduate School of Humanities and Lab. of Food Chemistry, Ochanomizu Univ.) ,  KOHAMA Keiko (Iwate Industrial Res. Inst.) ,  MORIMITSU Yasujiro (Graduate School of Humanities and Lab. of Food Chemistry, Ochanomizu Univ.) ,  KUBOTA Kikue (Graduate School of Humanities and Lab. of Food Chemistry, Ochanomizu Univ.) ,  SUGAWARA Etsuko (Fac. of Education, Iwate Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 71  Issue： 2  Page： 407-413 (J-STAGE)  Publication year： 2007 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Zygosaccharomyces rouxii ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=07A0177170&from=J-GLOBAL&jstjournalNo=G0021A") }}

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

Substance index (6)： 4-HEMF ,  Ethylfuraneol ,  Acetaldehyde ,  Glycine ,  Glucose ,  Ribose

Reference (12)：

• 1) Honma, N., Aroma and the aroma components of miso. (1) Nippon Jyozo Kyokaishi (in Japanese), 82, 480–487 (1987).
• 2) Honma, N., Aroma and the aroma components of miso. (2) Nippon Jyozo Kyokaishi (in Japanese), 82, 548–553 (1987).
• 3) Huber, U. A., Homofraneol: a powerful tool to prepare and improve sophisticated high-quality flavors. Perfume. Flavor., 17, 15–19 (1992).
• 4) Milo, C., and Reineccius, G. A., Identification and quantification of potent odorants in regular-fat and low-fat mild cheddar cheese. J. Agric. Food Chem., 45, 3590–3594 (1997).
• 5) Fritsch, H. T., and Schieberle, P., Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian pilsner-type beer. J. Agric. Food Chem., 53, 7544–7551 (2005).

Terms in the title (2)： 味噌 ,  酵母