Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.
Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.
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酱油（酱油）风味成分：酸性成分和特征风味成分。
DOI：
10.1271/bbb1961.44.339
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发表时间：
1980
期刊：
影响因子：
--
通讯作者：
T. Yokotsuka
中科院分区：
文献类型：
--
作者：
N. Nunomura;M. Sasaki;T. Yokotsuka
从酱油的挥发性风味浓缩物中分离出酸性I和酸性II级分。为了覆盖上述方法未得到的组分，还用CH_2Cl_2直接提取Shoyu，并将提取物分离成10个（A~J）级分。C~I组分为酸性组分。采用气相色谱和气相色谱-质谱联用技术对上述组分进行了分析。结果，鉴定出93种成分，其中36种以前没有作为酱油的成分报道。鉴定出醇类化合物15种，羰基化合物15种，酯类化合物9种，内酯类化合物4种，呋喃类化合物6种，呋喃酮类化合物3种，吡喃酮类化合物5种，酚类化合物7种，酸类化合物13种，其它化合物16种。感官上，其中的焦糖类香气化合物是酱油特有风味的重要组成部分。4-羟基-2（或5）-乙基-5（或2）-甲基-3（2 H）-呋喃酮（HEMF）和4-羟基-5-甲基-3（2 H）-呋喃酮似乎是重要的，特别是，从含量和感官特性来看，HEMF是重要的。
From the volatile flavor concentrate of shoyu, acidic I and acidic II fractions were separated. Shoyu was also directly extracted with CH2C12 in order to cover the components that were not obtained by the above method, and the extract was separated into ten (A~J) fractions. C~I fractions were acidic ones. The above fractions were successively analyzed by gas chromatography and combined gas chromatography-mass spectrometry. Consequently, 93 components were identified, 36 of which have not been reported previously as constituents of shoyu. The identified compounds were 15 alcohols, 15 carbonyls, 9 esters, 4 lactones, 6 furans, 3 furanones, 5 pyrones, 7 phenols, 13 acids and 16 other compounds. Organoleptically, the caramel-like aroma compounds among them are important for the characteristic flavor of shoyu. 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) and 4-hydroxy-5-methyl-3(2H)-furanone seem to be important, and particularly, in view of the content and the organoleptic property, HEMF is co...