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Odor contribution and formation mechanism during heating and aging of volatile thiols in Japanese soysauce and miso (fermented soybean paste)

Research Project

Project/Area Number 21500751
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionIwate University

Principal Investigator

SUGAWARA Etsuko  岩手大学, 教育学部, 教授 (70122918)

Co-Investigator(Renkei-kenkyūsha) OHATA Motoko  北里大学, 獣医畜産学部, 助教 (60453510)
Project Period (FY) 2009 – 2011
Project Status Completed (Fiscal Year 2011)
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)
Keywords醤油 / 香気成分 / 加熱香気 / 揮発性含硫化合物
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.

Report

(4 results)
  • 2011 Annual Research Report   Final Research Report ( PDF )
  • 2010 Annual Research Report
  • 2009 Annual Research Report
  • Research Products

    (9 results)

All 2012 2011 2010 2009

All Journal Article (2 results) (of which Peer Reviewed: 1 results) Presentation (6 results) Book (1 results)

  • [Journal Article] Quantification and Odor Contribution of Volatile Thiols in Japanese Soy sauce2012

    • Author(s)
      Qi Meng, Tomoka Kakuda, and Etsuko Sugawara
    • Journal Title

      Food Science and Technology Research

      Volume: vol18(3)

    • Related Report
      2011 Final Research Report
  • [Journal Article] Quantification and Odor Contribution of Volatile Thiols in Japanese Soysauce2012

    • Author(s)
      孟〓・角田朋香・菅原悦子
    • Journal Title

      Food Science and Technology Research

      Volume: Vol.18 Pages: 426-429

    • Related Report
      2011 Annual Research Report
    • Peer Reviewed
  • [Presentation] 醤油の香気成分Ethyl2-mercaptopropionateの光学異性体の分離と香りの特徴2011

    • Author(s)
      孟崎・熊丸陽奈・菅原悦子
    • Organizer
      日本食品科学工学会第58回大会
    • Place of Presentation
      東北大学(仙台)
    • Year and Date
      2011-09-11
    • Related Report
      2011 Final Research Report
  • [Presentation] 醤油の香気成分Ethyl 2-mercaptopropionateの光学異性体の分離と香りの特徴2011

    • Author(s)
      孟〓・熊丸陽奈・菅原悦子
    • Organizer
      日本食品科学工学会第58回大会
    • Place of Presentation
      東北大学
    • Year and Date
      2011-09-11
    • Related Report
      2011 Annual Research Report
  • [Presentation] 醤油醸造中のチオール化合物の変動2010

    • Author(s)
      孟崎・角田朋香・畑山誠・菅原悦子
    • Organizer
      日本食品科学工学会第57回大会
    • Place of Presentation
      東京農業大学(東京都)
    • Year and Date
      2010-09-03
    • Related Report
      2011 Final Research Report
  • [Presentation] 醤油醸造中のチオール化合物の変動2010

    • Author(s)
      孟埼・角田朋香・畑山誠・菅原悦子
    • Organizer
      日本食品科学工学会第57回大会
    • Place of Presentation
      東京農業大学
    • Year and Date
      2010-09-02
    • Related Report
      2010 Annual Research Report
  • [Presentation] 醤油火入れ香へ貢献する揮発性含硫化合物の同定と定量2009

    • Author(s)
      孟崎・角田朋香・畑山誠・富永敬俊・菅原悦子
    • Organizer
      日本食品科学工学会第56回大会
    • Place of Presentation
      名城大学(名古屋)
    • Year and Date
      2009-09-11
    • Related Report
      2011 Final Research Report
  • [Presentation] 醤油火入れ香へ貢献する揮発性含硫化合物の同定と定量2009

    • Author(s)
      孟〓, 角田朋香, 畑山誠, 富永敬俊, 菅原悦子
    • Organizer
      日本食品科学工学会
    • Place of Presentation
      名城大学(名古屋)
    • Year and Date
      2009-09-11
    • Related Report
      2009 Annual Research Report
  • [Book] Fermented Soybean Pastes Miso and Syoyu with to Refernce to Aroma (Fermented Foods and Beverages of the World)2010

    • Author(s)
      E. Sugawara (J. P. Tamang & K. Kailasapathy eds.)
    • Publisher
      CRC Press, Taylor & Francis Group, New York
    • Related Report
      2011 Final Research Report

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Published: 2009-04-01   Modified: 2016-04-21  

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