Art

J-GLOBAL ID：201602250638861105   Reference number：16A0921653

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

大豆味噌(日本の大豆ペースト)の旨味後味に寄与する調理後の芳香と匂い物質の分析

Author (9)： Inoue Yutaka (Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan) ,  Inoue Yutaka (Food Research & Development Laboratory, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan) ,  Kato Sachie (Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan) ,  Saikusa Miyu (Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan) ,  Suzuki Chihiro (Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan) ,  Otsubo Yuriko (Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan) ,  Tanaka Yutaro (Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan) ,  Watanabe Hirohito (Department of Life Science, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan) ,  Hayase Fumitaka (Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan)
Material： Food Chemistry  (Food Chem)
Volume： 213  Page： 521-528  Publication year： Dec. 15, 2016 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *miso ,  Glycine max ,  *umami ,  *taste ,  cooking(food) ,  *smell substance ,  perfume component ,  sensory test ,  *food property ,  food ingredient ,  food analysis ,  volatile matter
Semi thesaurus term： komemiso ,  *after taste ,  *sensory characteristic

Author keywords (3)： Soybean paste ,  Cooked aroma ,  Umami aftertaste

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

Substance index (1)： Dimethyl pertrisulfide

Terms in the title (9)： 豆味噌 ,  日本 ,  大豆 ,  旨味 ,  後味 ,  調理 ,  芳香 ,  匂い物質 ,  分析