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Preparation of reminiscent aroma mixture of Japanese soy sauce.
Biosci Biotechnol Biochem. 2016; 80(3):533-9.BB

Abstract

To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.

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Publisher Full Text (DOI)

Authors+Show Affiliations

a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.

a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.

a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.

a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.

a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.

MeSH

OdorantsSoy Foods

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26494283

Citation

Bonkohara, Kaori, et al. "Preparation of Reminiscent Aroma Mixture of Japanese Soy Sauce." Bioscience, Biotechnology, and Biochemistry, vol. 80, no. 3, 2016, pp. 533-9.

Bonkohara K, Fuji M, Nakao A, et al. Preparation of reminiscent aroma mixture of Japanese soy sauce. Biosci Biotechnol Biochem. 2016;80(3):533-9.

Bonkohara, K., Fuji, M., Nakao, A., Igura, N., & Shimoda, M. (2016). Preparation of reminiscent aroma mixture of Japanese soy sauce. Bioscience, Biotechnology, and Biochemistry, 80(3), 533-9. https://doi.org/10.1080/09168451.2015.1101336

Bonkohara K, et al. Preparation of Reminiscent Aroma Mixture of Japanese Soy Sauce. Biosci Biotechnol Biochem. 2016;80(3):533-9. PubMed PMID: 26494283.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Preparation of reminiscent aroma mixture of Japanese soy sauce. AU - Bonkohara,Kaori, AU - Fuji,Maiko, AU - Nakao,Akito, AU - Igura,Noriyuki, AU - Shimoda,Mitsuya, Y1 - 2015/10/23/ PY - 2015/10/24/entrez PY - 2015/10/24/pubmed PY - 2016/10/22/medline KW - reminiscent aroma of salty KW - reminiscent aroma of umami KW - soy sauce aroma SP - 533 EP - 9 JF - Bioscience, biotechnology, and biochemistry JO - Biosci Biotechnol Biochem VL - 80 IS - 3 N2 - To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1. SN - 1347-6947 UR - https://www.unboundmedicine.com/medline/citation/26494283/Preparation_of_reminiscent_aroma_mixture_of_Japanese_soy_sauce_ DB - PRIME DP - Unbound Medicine ER -