<i>Shoyu</i>(Soy Sauce) Flavor Components: Acidic Fractions and the Characteristic Flavor Component

Nunomura, Nobutake; Sasaki, Masaoki; Yokotsuka, Tamotsu

doi:10.1080/00021369.1980.10863951

Cited by 23 publications

(25 citation statements)

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“…EMHF arises similarly, but with the addition of a C 2 fragment arising from alanine 18 . DMHF also occurs naturally in fruits, for example strawberries 17 and pineapples 11 and in the fermented products soy sauce 10 and miso 4 which also contain high levels of EMHF 4,10 . During fermentation yeast is thought to transform Maillard intermediates to DMHF and EMHF rather than make direct use of sugars and amino acids 5,12 .…”

Section: -2863(9'8-32mentioning

confidence: 99%

Formation of 4-Hydroxyfuranones and their Precursors during Production of Worts and Beers

Mackie

Slaughter

2002

Journal of the Institute of Brewing

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Laboratory beers and samples taken at each stage of production, were analysed for the flavour active 4-hydroxyfuranones; 5-methyl-4-hydroxy-3(2H)-furanone (MHF), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 5-(or 2)-ethyl-2(or 5)-methyl-4-hydroxy-3(2H)-furanone (EMHF). The length and temperature of mashing, the length of boiling, the rate of cooling the worts and the effects of grist composition were investigated to identify the 4-hydroxyfuranone content of worts and subsequent beers. Fermentation temperature and the use of the stabilising agents, PVPP and Lucilite PC5, on the 4-hydroxyfuranone content of the beer was also investigated. The results demonstrated that several aspects of beer production procedures affect the furanone content of the beer, but in practice the important factors are grist composition, the rate at which the boiled wort is cooled and fermentation temperature. Fermentation has a major effect on final furanone content as yeast produces both DMHF and EMHF. The results suggest that malt levels of precursor compounds, which can be converted to 4-hydroxyfuranones by the Maillard reaction or by yeast, may prove to be more important than the quantities of the furanones found in malt in determining the final furanone content of beer. A clearer understanding of the nature of the precursors should allow manipulation of their production and beer furanone content.

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Section: -2863(9'8-32mentioning

confidence: 99%

Formation of 4-Hydroxyfuranones and their Precursors during Production of Worts and Beers

Mackie

Slaughter

2002

Journal of the Institute of Brewing

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“…[2][3][4][5][6] Since the sensory profile of soy sauce is one of the key criteria in judging product quality, some investigations have been done to correlate flavor quality and components, but the data reported to date on the molecules imparting the umami taste of soy sauce are very limited. It is known that the umami taste of soy sauce is due to acidic amino acids, including glutamic acid and aspartic acid from soy protein and wheat gluten enzymatic hydrolysate.…”

Section: Isolation and Identification Of The Umami Enhancing Compoundmentioning

confidence: 99%

Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

Kaneko¹,

Kumazawa²,

Nishimura³

2011

Bioscience, Biotechnology, and Biochemistry

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“…There have been a few studies conducted to determine the volatile compounds in soy sauces produced in different Asian countries or regions 1,16,19,21,26,31 . For example, Nunomura and co-authors [19][20][21] investigated the volatile compounds of Japanese soy sauce using a combination of vacuum distillation-solvent distillation and gas chromatography-mass spectrometry. In their studies over 230 volatiles were identified.…”

Section: Introductionmentioning

confidence: 99%

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

Sun

Jiang²,

Zhao

2010

Journal of the Institute of Brewing

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There have been limited studies on the flavour compounds in Chinese soy sauces. In order to obtain wider information about the chemical composition of the volatile fractions in 12 brands of Chinese soy sauces produced by high-salt-diluted state fermentation (HSDSF) and to compare them, a headspace solid microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was proposed and developed. A 50/30μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fibre was used for extraction of volatiles. The adsorption time and temperature of the SPME fibre were optimized separately for various aroma compounds in the soy sauce (50°C and 40 min for alcohols and esters; 40°C and 50 min for ketones, aldehydes and pyrazines; 60°C and 50 min for acids, phenols and furans). From the study, a total of 80 compounds were identified in the 12 samples, of which 34 volatiles were in common. Alcohols and acids were the main volatiles present in the soy sauces. Dominant volatile alcohols were ethanol, 2/3-methyl butanol and β-phenylethyl alcohol; and important acids were acetic acid, butanoic acid, and 3-methylbutanoic acid. Miscellaneous, esters, furans and phenols also made large contributions to the total volatiles of the soy sauces. According to the scatter point plot obtained from principal component analysis, the 12 soy sauces could be classified into four groups.

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Shoyu(Soy Sauce) Flavor Components: Acidic Fractions and the Characteristic Flavor Component

Cited by 23 publications

References 0 publications

Formation of 4-Hydroxyfuranones and their Precursors during Production of Worts and Beers

Formation of 4-Hydroxyfuranones and their Precursors during Production of Worts and Beers

Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

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