Art

J-GLOBAL ID：201702241147889112   Reference number：17A0141088

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce

醸造醤油の調理された肉のような香りに2-メチル-3-フランチオールが関与している

Author (6)： MENG Qi (Iwate Univ., Morioka, JPN) ,  KITAGAWA Riho (Iwate Univ., Morioka, JPN) ,  IMAMURA Miho (Kikkoman Corp., Noda, JPN) ,  KATAYAMA Hiroshi (Kikkoman Corp., Noda, JPN) ,  OBATA Akio (Kikkoman Corp., Noda, JPN) ,  SUGAWARA Etsuko (Iwate Univ., Morioka, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 81  Issue： 1  Page： 168-172  Publication year： Jan. 2017 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *soy sauce ,  Fermentation ,  fermented food ,  smell substance ,  gas chromatography ,  sensory test ,  GC-MS analysis ,  *meaty flavor ,  *heating ,  fermented food production ,  GC-O analysis
Semi thesaurus term： GC-olfactometry ,  *odorant ,  *醸造醤油

JST classification (2)： Food quality  (FJ01040F) ,  Fermented seasonings  (FK04030S)

Substance index (1)： 2-Methyl-3-furanthiol

Reference (17)：

• Yokotsuka T, Sasaki M. Fermented protein foods in the Orient: shoyu and miso in Japan. In: Wood BJ, editor. Microbiology of fermented foods. London: Blackie Academic and Professional; 1998. p. 351-415.
• Nakadai T. Flavour and taste of soy sauce. Koryo. 1998;200:69- 80. (in Japanese).
• Nunomura N, Sasaki M, Asao Y, et al. Isolation and identification of 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3(2H)-fura-none as a flavor component in shoyu (soy sauce). Agric. Biol. Chem. 1976;40:491-495.
• Nunomura N, Sasaki M, Asao Y, et al. Identification of volatile components in shoyu (soy sauce) by gas chromatography-mass spectrometry. Agric. Biol. Chem. 1976;40:485-490.
• Sugawara E, Sakurai Y. Effect of media constituents on the formation by halophilic yeast of the 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3(2H)-furanone aroma component specific to miso. Biosci. Biotechnol. Biochem. 1999;63:749-752.

Terms in the title (6)： 醸造 ,  醤油 ,  調理 ,  肉 ,  香り ,  2-メチル-3-フランチオール