STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. ISOLATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE, A FLAVOR COMPONENT IN SHOYU (SOY-SAUCE)

被引：27

作者：

NUNOMURA, N

SASAKI, M

YOKOTSUKA, T

机构：

[1] Central Research Laboratories, Kikkoman Shoyu Co., Ltd., Noda-shi, 278, 399-Noda, Chiba-ken

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1979年 / 43卷 / 06期

关键词：

D O I：

10.1080/00021369.1979.10863628

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

[No abstract available]

引用

页码：1361 / 1363

页数：3

共 13 条

[1]

FISHER BE, 1969, 157TH M AM CHEM SOC

[2] PRODUCTION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE, A COMPONENT OF BEEF FLAVOR, FROM A 1-AMINO-1-DEOXY-D-FRUCTURONIC ACID [J].

HICKS, KB ;

HARRIS, DW ;

FEATHER, MS ;

LOEPPKY, RN .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (04) :724-725

[3]

HODGE JE, 1972, CEREAL SCI TODAY, V17, P34

[4] IDENTIFICATION OF VOLATILE COMPONENTS IN SHOYU (SOY SAUCE) BY GAS CHROMATOGRAPHY MASS SPECTROMETRY [J].

NUNOMURA, N ;

SASAKI, M ;

ASAO, Y ;

YOKOTSUKA, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1976, 40 (03) :485-490

[5] ISOLATION AND IDENTIFICATION OF 4-HYDROXY-2 (OR 5)-ETHYL-5 (OR 2)-METHYL-3(2H)-FURANONE, AS A FLAVOR COMPONENT IN SHOYU (SOY SAUCE) [J].

NUNOMURA, N ;

SASAKI, M ;

ASAO, Y ;

YOKOTSUKA, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1976, 40 (03) :491-495

[6] STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. SHOYU (SOY SAUCE) VOLATILE FLAVOR COMPONENTS - BASIC FRACTION [J].

NUNOMURA, N ;

SASAKI, M ;

ASAO, Y ;

YOKOTSUKA, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1978, 42 (11) :2123-2128

[7]

PEER HG, 1968, RECL TRAV CHIM PAY-B, V87, P1011

[8]

PEER HG, 1968, RECL TRAV CHIM PAY-B, V87, P1017

[9] SIMPLE SYNTHESIS OF 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE (FURANEOL), FLAVOR COMPONENT OF PINEAPPLES AND STRAWBERRIES [J].

RE, L ;

MAURER, B ;

OHLOFF, G .

HELVETICA CHIMICA ACTA, 1973, 56 (06) :1882-1894

[10]

SASAKI M, UNPUBLISHED

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