Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce
Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce
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DOI：
10.1080/09168451.2014.877820
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发表时间：
2014-01-02
影响因子：
1.6
通讯作者：
Sugawara, Etsuko
中科院分区：
文献类型：
--
作者：
Meng, Qi;Hatakeyama, Makoto;Sugawara, Etsuko
研究了5种日本酱料在酵母发酵过程中产生的2-呋喃甲烷硫醇（2FM）和2-巯基丙酸乙酯（ET 2 MP）两种挥发性硫醇类香气物质。酱料样品中2FM和ET 2 MP的浓度在酒精发酵过程中增加。鲁氏接合酵母发酵的酱料中2FM和ET 2 MP的含量高于假丝酵母发酵的酱油。ET 2 MP的对映体通过毛细管柱气相色谱法分离。酱料中ET 2 MP的平均对映体比例约为1：1。酵母菌在半胱氨酸和糠醛的混合培养基中形成2FM，半胱氨酸被认为是酵母菌在酱料中产生2FM的关键前体。
Two aroma compounds of volatile thiols, 2-furanmethanethiol (2FM) and ethyl 2-mercaptopropionate (ET2MP), were formed in five types of Japanese soy sauce during fermentation by yeast. The concentrations of 2FM and ET2MP in the soy sauce samples increased during alcoholic fermentation. The concentrations of 2FM and ET2MP were higher in the soy sauce fermented by Zygosaccharomyces rouxii than in that fermented by Candida versatilis. The enantiomers of ET2MP were separated by gas chromatography in a capillary column. The average enantiomeric ratio of ET2MP in the soy sauce was approximately 1:1. 2FM was formed by yeast in a medium prepared from cysteine and furfural, and cysteine is considered the key precursor of 2FM by yeast in soy sauce.