Advanced search
Publication Cover
Bioscience, Biotechnology, and Biochemistry Volume 80, 2016 - Issue 3
Journal homepage
1,276
Views
10
CrossRef citations to date
0
Altmetric
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

References

  • Djordjevic J, Zatorre RJ, Jones-Gotman M. Odor-induced changes in taste perception. Exp. Brain Res. 2004;159:405–408.10.1007/s00221-004-2103-y
  • Shimoda M. Does shoyu odor strengthen salty flavor? Nippon Aji to Nioi Gakkaishi. 2007;14:3–8. Japanese.
  • Nunomura N, Sasaki M. Japanese soy sauce flavor with emphasis on off-flavors. Dev. Food Sci. 1992;28:287–312.10.1016/B978-0-444-88558-6.50016-7
  • Nunomura N, Sasaki M, Yokotsuka T. Studies on flavor components in shoyu. VI. Agric. Biol. Chem. 1980;44:339–351.10.1271/bbb1961.44.339
  • Steinhaus P, Schieberle P. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. J. Agric. Food Chem. 2007;55:6262–6269.10.1021/jf0709092
  • Kaneko S, Kumazawa K, Nishimura O. Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA). J. Agric. Food Chem. 2012;60:3831–3836.10.1021/jf300150d
  • Nunomura N, Sasaki M, Asao Y, et al. Studies on flavor components in shoyu. I. Agr. Biol. Chem. 1976;40:485–490.10.1271/bbb1961.40.485
  • Chongcharoenyanon B, Yamashita N, Igura N, et al. Extraction of volatile flavour compounds from butter oil in a low-density polyethylene membrane pouch. Flavour Fragr. J. 2012;27:367–371.10.1002/ffj.v27.5
  • Kim MH, Glinka CJ. Correlation between structure and vapor sorption in semicrystalline linear polyethylene: one dimensional nano-swelling measured using in situ vapor sorption small angle neutron scattering (iVSANS). Macromolecules. 2009;42:2618–2625.10.1021/ma802363d
  • Rychlik M, Schieberle P, Grosch W. Compilation of odor thresholds, odor qualities and retention indices of key food odorants. Garching: German Research Center for Food Chemistry; 1998.
  • Sasaki M, Nunomura N, Matsudo T. Biosynthesis of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone by yeasts. J. Agric. Food Chem. 1991;39:934–938.10.1021/jf00005a027
  • Jansen M, Veurink JH, Euverink GW, et al. Growth of the salt-tolerant yeast Zygosaccharomyces rouxii in microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids. FEMS Yeast Res. 2003;3:313–318.
  • Perpete P, Duthoit O, De Maeyer S, et al. Methionine catabolism in Saccharomyces cerevisiae. FEMS Yeast Res. 2006;6:48–56.10.1111/fyr.2006.6.issue-1
  • Lawrence G, Salles C, Septier C, et al., Odour-taste interactions: a way to enhance saltiness in low-salt content solutions. Food Qual. Pref. 20, 241–248 (2009).10.1016/j.foodqual.2008.10.004
  • Nasri N, Beno N, Septier C, et al. Cross-modal interactions between taste and smell: odour-induced saltiness enhancement depends on salt level. Food Qual. Pref. 2011;22:678–682.10.1016/j.foodqual.2011.05.001
  • Seo H, Iannilli E, Hummel C, et al. A salty-congruent odor enhances saltiness: functional magnetic resonance imaging study. Hum. Brain Mapp. 2013;34:62–76.10.1002/hbm.v34.1

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.