Comparison of miso aroma components in preparations by different methods.

Sugawara, Etsuko; Ito, Tetsuo; Odagiri, S; Kubota, Kikue; Kobayashi, Akio

doi:10.1271/nogeikagaku1924.64.171

Cited by 10 publications

(6 citation statements)

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“…In particular of interest, furfuryl alcohol was also detected in the low-salt miso products. This was in agreement with the observations of Sugawara et al (1990Sugawara et al ( , 1991a who reported that furfuryl alcohols can be collected by the porous polymer (Porapak Q) but not by SDE or vacuum distillation.…”

Section: Resultssupporting

confidence: 93%

“…This clue was supported by the consequent identification of the ester compounds shown in Table 2. In comparison to vacuum distillation, ethyl esters of less than 8-carbon acids and esters of acetic acid were not detected (Sugawara et al, 1990).…”

Section: Resultsmentioning

confidence: 82%

“…In the literature, methods of direct solvent extraction, steam distillation/solvent extraction (SDE) or Likens-Nickerson (LN) extraction, vacuum distillation, porous polymer adsorption, and headspace volatile (HSV) analysis have been used to extract miso flavors (Sugawara et al, 1990;Mori et al, 1983Mori et al, , 1985Honma 1987a,b). For most extractions, a large sample size is required, and a large quantity of solvent is needed.…”

Section: Introductionmentioning

confidence: 99%

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Apparatus Used for Small-Scale Volatile Extraction from Ethanol-Supplemented Low-Salt Miso and GC−MS Characterization of the Extracted Flavors

Chen

Chiou

2000

J. Agric. Food Chem.

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An extraction apparatus was equipped with a nitrogen-flushing vessel to purge volatiles from a 10-g miso prepared solution at 40 degrees C, a reflux condenser to recover water, a coiled cold-trap to separate ethanol in advance, and a glass-lined stainless (GLS) trap filled with Tenax TA for flavor adsorption. Volatiles in the GLS tube were released with a thermal desorption device and condensed with a Micro-cryo trap prior to connection with GC and GC-MS for characterization. After analysis, a broad volatile profile comprising 9 categories of functional group and 97 identified compounds was achieved. As affected by ethanol supplementation for miso fermentation, most volatiles except alcohols and acetals in the low-salt products fermented with 5% NaCl and 7.5% ethanol were higher than those in the control products fermented with 9% NaCl and 0% ethanol and the high-ethanol supplemented products fermented with 5% NaCl and 15% ethanol. It reveals that supplementation of ethanol in miso at an appropriate level not only enabled a low-salt miso fermentation but also enhanced flavor formation.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

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Apparatus Used for Small-Scale Volatile Extraction from Ethanol-Supplemented Low-Salt Miso and GC−MS Characterization of the Extracted Flavors

Chen

Chiou

2000

J. Agric. Food Chem.

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“…The column adsorption method, using porous polymer resin packing, has recently been developed for isolation of volatiles, and it has been reported that this method was very effective for recovering volatile compounds in water (Osajima et al, 1989;Wasino et al, 1989;Sugawara et al, 1990). In our preliminary experiment, an aroma concentrate extracted by this method retained the characteristic odor of cooked clam soup.…”

Section: Introductionmentioning

confidence: 55%

Characteristic Flavor Components in the Brew of Cooked Clam (Meretrix lusoria) and the Effect of Storage on Flavor Formation

Sekiwa

Kubota

Kobayashi

1997

J. Agric. Food Chem.

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The odorants in the brew of cooked clam (Meretrix lusoria) were separated by adsorption into Tenax TA resin. An analysis by GC and GC−MS enabled 49 compounds to be unambiguously or tentatively identified. Among them, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) (caramel-like), maltol (sweet), 2-acetyl-2-thiazoline (roasted), 2-acetylthiazole (popcorn-like), and 3-methylthiopropanal (boiled potato-like) were determined as the main potent odor compounds by an aroma extract dilution analysis. Since the concentrations of these compounds were increased with the longer cooking time, it was considered that the increase of these compounds was deeply related to the formation of the characteristic odor in the brew of cooked clam. Furthermore, by keeping the body of the clam at 4 °C for periods of 30 min, 2 h, 12 h, and 24 h before cooking, the formation of maltol and DMHF was increased significantly with increasing length of storage time, thus enhancing the flavor of the cooked clam. Keywords: Cooked clam; potent odorant; Tenax TA adsorption; DMHF; maltol; storage

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“…Because of the culinary use of miso as a seasoning, the Ðnal Ñavour of the product is one of the most important factors which determines its quality. Rice miso has already been studied (Honma 1987 ;Sugawara et al 1990Sugawara et al , 1992 and shown to contain a wide range of compounds with seven fermentation products, including the furanone HEMF, identiÐed as being very important in the Ñavour (Sugawara et al 1992).…”

Section: Introductionmentioning

confidence: 99%

The importance of the furanones HDMF and HEMF in the flavour profile of Japanese barley miso and their production during fermentation

Hayashida

Nishimura

Slaughter

1998

J. Sci. Food Agric.

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Comparison of miso aroma components in preparations by different methods.

Cited by 10 publications

References 0 publications

Apparatus Used for Small-Scale Volatile Extraction from Ethanol-Supplemented Low-Salt Miso and GC−MS Characterization of the Extracted Flavors

Apparatus Used for Small-Scale Volatile Extraction from Ethanol-Supplemented Low-Salt Miso and GC−MS Characterization of the Extracted Flavors

Characteristic Flavor Components in the Brew of Cooked Clam (Meretrix lusoria) and the Effect of Storage on Flavor Formation

The importance of the furanones HDMF and HEMF in the flavour profile of Japanese barley miso and their production during fermentation

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