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Bioscience, Biotechnology, and Biochemistry Volume 81, 2017 - Issue 1
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Food & Nutrition Science

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce

Qi MengFaculty of Education, Iwate University, Morioka, Japan
,
Riho KitagawaGraduate School of Agriculture, Iwate University, Morioka, Japan
,
Miho ImamuraResearch and Development Division, Kikkoman Corporation, Noda, Japan
,
Hiroshi KatayamaResearch and Development Division, Kikkoman Corporation, Noda, Japan
,
Akio ObataResearch and Development Division, Kikkoman Corporation, Noda, Japan
&
Etsuko SugawaraFaculty of Education, Iwate University, Morioka, JapanCorrespondence[email protected]
Pages 168-172 | Received 28 Apr 2016, Accepted 07 Sep 2016, Published online: 03 Oct 2016

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Qi Meng, Miho Imamura, Hiroshi Katayama, Akio Obata & Etsuko Sugawara. (2017) Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce. Bioscience, Biotechnology, and Biochemistry 81:10, pages 1984-1989.
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Articles from other publishers (11)

Xinzhi Li & Shao-Quan Liu. (2022) Effect of heat treatment on amino acids and volatile compounds of enzymatic pork trimmings hydrolysate supplemented with xylose and cysteine. Food Bioscience 46, pages 101538.
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Xiaoyu Yin, Qian Chen, Qian Liu, Yan Wang & Baohua Kong. (2021) Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry. Foods 10:6, pages 1180.
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Kai Xu, Xun Gao, Miaomiao Chi, Kexin Chen, Yue Zhang, Weihao Kong, Ziying Li, Shengnan Huang & Kunming Qin. (2021) Microwave-Assisted Extraction Coupled with Mass Spectrometry for Determining Five Volatile Compounds from Soy Sauces. Journal of Analytical Methods in Chemistry 2021, pages 1-8.
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Yuting Fan. (2021) The flavor chemistry of pork broth: a review. IOP Conference Series: Earth and Environmental Science 705:1, pages 012014.
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Ali Raza, Huanlu Song, Nabila Begum, Junaid Raza, Maryam Iftikhar, Pei Li & Ku Li. (2020) Direct Classification of Volatile Organic Compounds in Heat-Treated Glutathione-Enriched Yeast Extract by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). Food Analytical Methods 13:12, pages 2279-2289.
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Pei Gao, Wenshui Xia, Xinzhi Li & Shaoquan Liu. (2020) Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology. Food Chemistry 331, pages 127353.
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Ali Raza, Huanlu Song, Junaid Raza, Pei Li, Ku Li & Juan Yao. (2020) Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction . Food & Function 11:10, pages 8583-8601.
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Etsuko SUGAWARA. (2019) The aroma compounds of specific to soy sauce and miso are formed by the Maillard reaction and yeast action醤油と味噌の特有香気成分はメイラード反応と酵母の活動によって生成される. Journal of Japan Association on Odor Environment 50:5, pages 323-334.
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Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & Jie Yu Chen. (2019) Effect of volatile compounds on the quality of Japanese fermented soy sauce. LWT 111, pages 594-601.
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編集部. (2018) 平成29年における醤油の研究業績. JOURNAL OF THE BREWING SOCIETY OF JAPAN 113:7, pages 414-431.
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Rui Ding, Shishi Zhang, Dawei He, Yongguo Liu, Shaoxiang Yang, Baoguo Sun & Hongyu Tian. (2017) Identification of an unusual by-product in the industrial production of 2-Methyl-3-furanthiol. Flavour and Fragrance Journal 32:6, pages 484-489.
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