Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
Miki SATOHYuri NOMIShinji YAMADAMakiko TAKENAKAHiroshi ONOMasatsune MURATA
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JOURNAL FREE ACCESS

2011 Volume 75 Issue 7 Pages 1240-1244

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Abstract

The color of soy sauce is considered to be mainly attributable to melanoidins formed by the Maillard reaction. However, the chemical structure of melanoidins cannot be clarified, because melanoidins are high-molecular-weight heterogeneous polymers. We isolated a low-molecular-weight pigment from soy sauce and identified 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone as this pigment formed by the Maillard reaction, although its contribution to the total color of soy sauce was very low.

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© 2011 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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