Odor contribution and formation mechanism during heating and aging of volatile thiols in Japanese soysauce and miso (fermented soybean paste)
| Project/Area Number |
21500751
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Iwate University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
OHATA Motoko 北里大学, 獣医畜産学部, 助教 (60453510)
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2011: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2010: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2009: ¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
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| Keywords | 醤油 / 香気成分 / 加熱香気 / 揮発性含硫化合物 |
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| Research Abstract |
Three compounds of volatile thiols, 2-furanmethanethiol with a strong roast coffee aroma, benzenemethanethiol with a strong empyreumatic aroma reminiscent of smoke and ethyl 2-mercaptopropionate with a tropical fruit-like aroma, were identified for the first time in four types of heat-treated soy sauce and raw soy sauce. 2FM, BM and ET2MP were present in these soy sauce samples at considerably higher concentrations than their perception thresholds. Their concentrations also increased when the raw soy sauce was heated for pasteurization. The volatile thiols thus contributed to the aroma of heat-treated soy sauce.
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Report
(4 results)
Research Products
(9 results)
