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

被引：14

作者：

Sugawara, Etsuko

Ohata, Motoko

Kanazawa, Toshinari

Kubota, Kikue

Sakurai, Yonekichi

机构：

[1] Iwate Univ, Fac Educ, Morioka, Iwate 0208550, Japan

[2] Ochanomizu Univ, Grad Sch Humanities, Bunkyo Ku, Tokyo 1128610, Japan

[3] Ochanomizu Univ, Food Chem Lab, Bunkyo Ku, Tokyo 1128610, Japan

[4] Iwate Univ, Fac Agr, Morioka, Iwate 0208550, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2007年 / 71卷 / 07期

关键词：

2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3 (2H)-furanone; aroma component; miso; yeast;

D O I：

10.1271/bbb.60715

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页码：1761 / 1763

页数：3

共 7 条

[1] Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard reaction based on pentose sugars [J].