Studies on the Aroma of Miso

Part I. On volatile carbonyl compounds

Abstract

Volatile carbonyl compounds of miso were separated by steam distillation and were prepared as 2, 4-dinitrophenylhydrazones according to the rutine procedure. Identification of these compounds was carried out by means of TLC, GC, UV and IR.
Acetaldehyde, propionaldehyde, iso-butylaldehyde, iso-valeraldehyde, 2-methylbutyraldehyde and furfural were identified, and formaldehyde and diacetyl were tentatively identified. At least two diketone compounds were detected but not identified sufficiently.
Acetaldehyde and furfural were main components among these carbonyl compounds, being followed by iso-valeraldehyde and 2-methylbutyraldehyde.
Removal of the carbonyls from the volatile fraction resulted in a loss of "miso aroma", indicating these compounds contributed to "miso aroma".