Abstract
The aroma concentrates prepared from soy sauce and a seasoning consisting of soy sauce, mirin, and sugar were compared in order to elucidate the qualitative changes in the aroma and the compounds that contribute to the changes in seasoning by cooking. Gas chromatography-Olfactometry analysis of the aroma concentrates showed that the number of aroma compounds in the seasoning increased, while that in soy sauce decreased upon cooking. Aroma Extract Dilution Analysis indicated that HEMF (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone), with a caramel-like aroma, had the highest Flavor Dilution factor (FDf) in both the seasoning and soy sauce before cooking. After cooking, the FDf of HEMF in soy sauce reduced, while that in seasoning remained unchanged. The number of aroma compounds in the seasoning containing glucose solution instead of mirin increased, and the FDf of HEMF in this seasoning did not change, while that of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-5-methyl-3(2H)-furanone increased after cooking. This study suggested that mirin, which contains a high concentration of glucose, significantly contributed to the formation of aroma compounds in the seasoning during cooking.
