CHANGES OF THE CHARACTERISTIC AROMA COMPONENTS OF MISO BY HEATING AND FORMATION OF THESE COMPONENTS BY YEASTS.

采用顶空气相色谱(HSV)分析和气相色谱-嗅觉分析(GC-O)分析方法，研究了酱油加热过程中香气变化的机理。化学分析和统计分析结果表明，HEMFf(4-羟基-2(或5)-乙基-5(或2)-甲基-3(2H)-呋喃酮)对大米酱油的感官评价有显著贡献。据报道，大麻在提纯后不稳定。通过加热，在添加大麻的味增悬浮液的HSV中检测到气味难闻的2，3-己二酮，被确认为HEMF的降解产物。用GC-O分析测定了加大麻味增前后各香气成分的风味稀释因子。通过对生、热味增过程中FD因子的比较，认为加热后味增过程中香气发生了新的变化，3-甲基-1-丁醇消失，3-甲基-1-丁醇消失，并对酵母产生大麻的机理和影响因素进行了研究。在含有葡萄糖、核糖和含氮化合物的加热灭菌介质中，酵母培养可促进大麻的形成，这些含氮化合物包括烧酒曲提取物、多蛋白内酯、酪氨酸或一种氨基酸(谷氨酸)。苏氨酸。丝氨酸或丙氨酸)。

The mechanisms of the changes of aroma in miso by heating were investigated by the methods of head-space volatile (HSV) analysis and Gas Chromatography-Olfactometry (GC-O) analysis. The concentrations of many aroma components in raw miso decreased, and the sevral aroma components were formed newly in HSV by heating.HEMFf(4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) was confirmed to contribute remarkably to sensory evaluation of rice-miso aroma from the results of chemical and statistical analyses. HEMP was reported to be unstable when it was purified. 2,3-Hexandione having un-pleasant smell, was identified in the HSV of the HEMP-added misosuspension by heating, and was confirmed to be degradation product of HEMF.The flavor dilution (PD) factor of each aroma component in raw and heated miso was determined on GC-O analysis. By comparison of FD factor between raw and heated miso, the changes of aroma in miso by heating were considered that methional was formed newly and 3-methyl-1-butanol disappeared.The formation of HEMP by yeast was examined in an attempt to investigate its mechanism and involved factors. HEMP formation was promoted by yeast cultivation in a heat-sterilized medium which included glucose, ribose, and nitrogenous compound such as an extract of shoyu koji, poly-peptone, casamino acid, or an amino acid (glutamic acid. threonine. serine, or alanine).