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Bioscience, Biotechnology, and Biochemistry Volume 80, 2016 - Issue 3
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Food & Nutrition Science

Preparation of reminiscent aroma mixture of Japanese soy sauce

Kaori BonkoharaLaboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
,
Maiko FujiLaboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
,
Akito NakaoLaboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
,
Noriyuki IguraLaboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
&
Mitsuya ShimodaLaboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, JapanCorrespondence[email protected]
Pages 533-539 | Received 29 Jun 2015, Accepted 17 Sep 2015, Published online: 23 Oct 2015

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Shuo Wang, Han Zhang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno & Jie Yu Chen. (2018) Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce. Analytical Letters 51:14, pages 2192-2204.
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Articles from other publishers (9)

Seiji Kitajima, Yutaka Maruyama & Motonaka Kuroda. (2023) Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR. Molecules 28:12, pages 4585.
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Yonathan Asikin, Yuki Nakaza, Goki Maeda, Hirotaka Kaneda, Kensaku Takara & Koji Wada. (2023) Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS. Applied Sciences 13:11, pages 6402.
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Nicolas Baldovini & Alain Chaintreau. (2020) Identification of key odorants in complex mixtures occurring in nature. Natural Product Reports 37:12, pages 1589-1626.
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Mariko Manabe, Ryoichi Sakaue & Akio Obata. (2020) Contribution of the retronasal odor of soy sauce to salt reduction. Journal of Food Science 85:8, pages 2523-2529.
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Lijie Zhang, Ling Zhang & Yan Xu. (2020) Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation . Journal of the Science of Food and Agriculture 100:6, pages 2782-2790.
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Yasuka Toda, Tomoya Nakagita, Takatsugu Hirokawa, Yuki Yamashita, Ayako Nakajima, Masataka Narukawa, Yoshiro Ishimaru, Riichiro Uchida & Takumi Misaka. (2018) Positive/Negative Allosteric Modulation Switching in an Umami Taste Receptor (T1R1/T1R3) by a Natural Flavor Compound, Methional. Scientific Reports 8:1.
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Mitsuya Shimoda. (2018) Food Sciences and Technologies for Development of High Quality Food高品質食品の供給に関する食品科学工学的研究（平成29年度日本食品科学工学会学会賞）. Nippon Shokuhin Kagaku Kogaku Kaishi 65:5, pages 233-246.
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編集部. (2017) 平成28年度における醤油の研究業績. JOURNAL OF THE BREWING SOCIETY OF JAPAN 112:6, pages 397-409.
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Takayuki KAWAI. (2017) The Enhancing Effect of Saltness in Foods and the Estimation食品における塩味の増強効果とその評価. JOURNAL OF THE BREWING SOCIETY OF JAPAN 112:1, pages 22-28.
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