FORMATION OF THE CHARACTERISTIC AROMA COMPONENTS OF MISO BY YEASTS AND THERMAL DEGRADATION OF THESE COMPONENTS
酵母对味噌特有香气成分的形成及这些成分的热降解
基本信息
- 批准号:04680059
- 负责人:
- 金额:$ 0.9万
- 依托单位:
- 依托单位国家:日本
- 项目类别:Grant-in-Aid for General Scientific Research (C)
- 财政年份:1992
- 资助国家:日本
- 起止时间:1992 至 1993
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
HEMF(4-hydroxy-2(or 5)-ethyl-5(or 2)-methy1-3(2H)-furanone) was confirmed to contribute remarkably to sensory evaluation of rice-miso aroma from the results of chemical and statistical analyzes.The relationship between the formation of HEMF and the growth of yeasts in miso was investigated, comparing miso to which precultured-yeasts(Zygosaccharomyces rouxii) were added with miso to which they were not added. In yeast-added miso, HEMF was not detected by the 7th day after the preparation although the number of yeast cells was 1.6X10^5 cell/g. In miso without yeast, 0.06 ppm HEMF was detected when the number of yeast cells was 2.2X10^3 cell/g. The pH levels when HEMP was detected in these misos were 5.57 and 5.59 respectively. These results suggest that in miso containing a high concentration of reducing sugar and NaCl, HEMF was produced when the pH level fell to less than 5.6.HEMF was reported to be unstable when it was purified. Methionol was reported to contribute to the unpleasent odor produced by heating of miso. The meckanisms of the change of aroma in miso by heating were investigated with regard to HEMF and Methionol. The concentration of HEMF in the heated miso suspension decreased in the initial time of heating. The concentration of HEMF in the HEMF-added model solution decreased in the initial time of heating, to. 2-Propanone and 2,3-hexandione were confirmed to be produced from the HEMF-added model solution by heating. The concentration of Methionol in the heated miso suspension did not changed. Methional was identified in the heated miso suspension. Methional was not able to be detected in the Methionol-added model solution which was heated. Methional which was identified in the heated miso suspension was confirmed to be not product from Methonol in miso suspension.
通过化学分析和统计分析,证实HEMF(4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2 H)-furanone)对米味增香的感官评价有显著的贡献,并通过添加酵母菌(Zygosaccharomyces rouxii)和未添加酵母菌的米味增香比较,研究了HEMF的形成与酵母菌生长的关系。在添加酵母的味噌中,尽管酵母细胞数为1.6 × 10^5个细胞/g,但在制备后第7天未检测到HEMF。在不含酵母的味噌中,当酵母细胞数为2.2 × 10^3个细胞/g时,检测到0.06 ppm HEMF。当在这些味噌中检测到HEMP时,pH值分别为5.57和5.59。这些结果表明,在含有高浓度还原糖和NaCl的味噌中,HEMF在pH低于5.6时产生。据报道,甲硫氨醇有助于加热味噌产生的难闻气味。从HEMF和Methionol两个方面探讨了味噌香气在加热过程中变化的机理。在加热的味噌悬浮液中的HEMF的浓度在加热的初始时间下降。在HEMF添加模型溶液中的HEMF的浓度在加热的初始时间降低,至。2-丙酮和2,3-己二酮被证实是由HEMF添加的模型溶液通过加热产生的。加热的味噌悬浮液中的蛋氨酸浓度没有变化。在加热的味噌悬浮液中发现了蛋氨酸。在加热的添加甲硫氨酸的模型溶液中无法检测到甲硫氨酸。在加热的味噌悬浮液中鉴别出的甲硫醛被证实不是味噌悬浮液中甲醇的产物。
项目成果
期刊论文数量(12)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
菅原悦子 雑賀優 小林彰夫: "みその香気成分と官能評価の解析" 日本食品工業学会誌. 39. 1098-1104 (1992)
Etsuko Sukawara、Yu Saiga 和 Akio Kobayashi:“味噌的香气成分分析和感官评价”日本食品工业协会杂志 39. 1098-1104 (1992)。
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Etsuko SUGAWARA,Shuji HASHIMOTO,Yonekiti SAKURAI and Akio KOBAYASHI: "Formation of HEMF(4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone)of Aroma Compenent in Miso with Aging by Yeasts" Biosci.Biotech.Biochem.(掲載予定).
Etsuko SUGAWARA、Shuji HASHIMOTO、Yonekiti SAKURAI 和 Akio KOBAYASHI:“味噌中香气成分的 HEMF(4-羟基-2(或5)-乙基-5(或2)-甲基-3(2H)-呋喃酮)的形成与老化“酵母”Biosci.Biotech.Biochem.(待出版)。
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Etsuko SUGAWARA, Suguru SAIGA and Akio KOBAYASHI: "Relationships between Aroma Components and Sensory Evaluation of Miso" Nippon Shokuhin Kogyo Gakkaishi. 39. 1098-1104 (1992)
Etsuko SUGAWARA、Suguru SAIGA 和 Akio KOBAYASHI:“香气成分与味噌感官评价之间的关系”Nippon Shokuhin Kogyo Gakkaishi。
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- 影响因子:0
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Etsuko SUGAWARA,Shuji HASHIMOTO,Yonekiti SAKURAI and Akio KOBAYASHI: "Formation of HEMF(4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone)of Aroma Component in Miso with Aging by Yeasts" Biosci.Biotech.Biochem.(掲載予定).
Etsuko SUGAWARA、Shuji HASHIMOTO、Yonekiti SAKURAI 和 Akio KOBAYASHI:“味噌中香气成分 HEMF(4-羟基-2(或5)-乙基-5(或2)-甲基-3(2H)-呋喃酮)的形成与老化“酵母”Biosci.Biotech.Biochem.(待出版)。
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- 影响因子:0
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Etsuko SUGAWARA, Shunji HASHIMOTO, Yonekiti SAKURAI and Akio KOBAYASHI: "Formation of HEMF (4-hydroxy-2(or5)-ethy1-5(or2)-methy1-3(2H)-furanone) of Aroma Component in Miso with aging" Biosci.Biotec.Biochem.In printing.
Etsuko SUGAWARA、Shunji HASHIMOTO、Yonekiti SAKURAI 和 Akio KOBAYASHI:“随着陈化,味噌中香气成分的 HEMF(4-羟基-2(or5)-ethy1-5(or2)-methy1-3(2H)-furanone)的形成”
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SUGAWARA Etsuko其他文献
SUGAWARA Etsuko的其他文献
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{{ truncateString('SUGAWARA Etsuko', 18)}}的其他基金
Development of fish sauce using the unutilized fish resources in Sanriku area
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25350090 - 财政年份:2013
- 资助金额:
$ 0.9万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
Odor contribution and formation mechanism during heating and aging of volatile thiols in Japanese soysauce and miso (fermented soybean paste)
日本酱油和味噌中挥发性硫醇加热老化过程中的气味贡献及形成机制
- 批准号:
21500751 - 财政年份:2009
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$ 0.9万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
FORMATION BY YEAST OF AROMA COMPONENTS SPECIFIC TO MISO AND EFFECT OF AROMA COMPONENTS ON THE CHANGES OF AROMA IN MISO SOUP BY HEATING
酵母特有的味噌香气成分的形成及其加热对味噌汤香气变化的影响
- 批准号:
12680123 - 财政年份:2000
- 资助金额:
$ 0.9万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
CHANGES OF THE CHARACTERISTIC AROMA COMPONENTS OF MISO BY HEATING AND FORMATION OF THESE COMPONENTS BY YEASTS.
加热后味噌特有香气成分的变化以及酵母形成这些成分的过程。
- 批准号:
09680002 - 财政年份:1997
- 资助金额:
$ 0.9万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
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FORMATION BY YEAST OF AROMA COMPONENTS SPECIFIC TO MISO AND EFFECT OF AROMA COMPONENTS ON THE CHANGES OF AROMA IN MISO SOUP BY HEATING
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CHANGES OF THE CHARACTERISTIC AROMA COMPONENTS OF MISO BY HEATING AND FORMATION OF THESE COMPONENTS BY YEASTS.
加热后味噌特有香气成分的变化以及酵母形成这些成分的过程。
- 批准号:
09680002 - 财政年份:1997
- 资助金额:
$ 0.9万 - 项目类别:
Grant-in-Aid for Scientific Research (C)