Art

J-GLOBAL ID：201702271485345537   Reference number：17A1405748

Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce

日本の生醤油のフルーツ様アロマ特性に寄与する主成分

Author (5)： MENG Qi (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： 10  Page： 1984-1989  Publication year： Oct. 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 ,  food ingredient ,  food analysis ,  aroma ,  gas chromatography ,  sensory test ,  *perfume component ,  *fruity flavor ,  quantitative analysis(analytical chemistry) ,  ester ,  fatty acid ,  carboxylate(ester)
Semi thesaurus term： GC-O analysis ,  ethyl ester

JST classification (1)： Fermented seasonings  (FK04030S)

Substance index (5)： Ethyl 2-methylbutyrate ,  Isobutyric acid ethyl ,  Ethyl isovalerate ,  4-Methylpentanoic acid ethyl ester ,  Butyric acid ethyl

Reference (18)：

• Yokotsuka T, Sasaki M. Fermented protein foods in the orient: shoyu and miso in Japan. In: Wood BJ, editor. Microbiology of fermented foods. Vol. 1 and 2. London: Blackie and Academic and Professional; 1998. p. 351-415.
• Tamang JP, Kailasapathy K. Fermented foods and beverages of the word. Boca Raton (FL): CRC Press; 2010. p. 225-245.
• Nakadai T. Flavour and taste of soy sauce. Koryo. 1998;200:69-80. [Japanese].
• Nunomura N, Sasaki M, Asao Y. Identification of volatile components in shoyu (soy sauce) by gas chromatography-mass spectrometry. Agric Biol Chem. 1976;40:485-490.
• Ohata M, Kohama K, Morimitsu Y, et al. The formation mechanism by yeast of 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3(2H)-furanone in miso. Biosci Biotechnol Biochem. 2007;71:407-413.

Terms in the title (3)： 日本 ,  フルーツ ,  アロマ