Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2 (or 5)-Ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast

Etsuko SUGAWARA; Motoko OHATA; Toshinari KANAZAWA; Kikue KUBOTA; Yonekichi SAKURAI

doi:10.1271/bbb.60715

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Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2 (or 5)-Ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast

Etsuko SUGAWARA, Motoko OHATA, Toshinari KANAZAWA, Kikue KUBOTA, Yonekichi SAKURAI

著者情報

キーワード: 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone, aroma component, miso, yeast

ジャーナルフリー早期公開

論文ID: 60715

DOI https://doi.org/10.1271/bbb.60715

この記事には本公開記事があります。

The final version of this article is now available: Vol. 71 (2007) , No. 7 p.1761

詳細

抄録

The formation of HEMF[2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3(2H)-furanone], the aroma component specific to miso and soy sauce, was promoted by cultivating the halo-tolerant yeast, Zygosaccharomyces rouxii, in a medium including the amino-carbonyl reaction products based on ribose and glycine. The glucose concentration in the medium influenced the HEMF formation by Z. rouxii.

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