| Budget Amount *help |
¥3,100,000 (Direct Cost: ¥3,100,000)
Fiscal Year 1998: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1997: ¥2,500,000 (Direct Cost: ¥2,500,000)
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| Research Abstract |
The mechanisms of the changes of aroma in miso by heating were investigated by the methods of head-space volatile (HSV) analysis and Gas Chromatography-Olfactometry (GC-O) analysis. The concentrations of many aroma components in raw miso decreased, and the sevral aroma components were formed newly in HSV by heating.
HEMFf(4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) was confirmed to contribute remarkably to sensory evaluation of rice-miso aroma from the results of chemical and statistical analyses. HEMP was reported to be unstable when it was purified. 2,3-Hexandione having un-pleasant smell, was identified in the HSV of the HEMP-added misosuspension by heating, and was confirmed to be degradation product of HEMF.
The flavor dilution (PD) factor of each aroma component in raw and heated miso was determined on GC-O analysis. By comparison of FD factor between raw and heated miso, the changes of aroma in miso by heating were considered that methional was formed newly and 3-methyl-1-butanol disappeared.
The formation of HEMP by yeast was examined in an attempt to investigate its mechanism and involved factors. HEMP formation was promoted by yeast cultivation in a heat-sterilized medium which included glucose, ribose, and nitrogenous compound such as an extract of shoyu koji, poly-peptone, casamino acid, or an amino acid (glutamic acid. threonine. serine, or alanine).
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