| Budget Amount *help |
¥18,200,000 (Direct Cost: ¥14,000,000、Indirect Cost: ¥4,200,000)
Fiscal Year 2013: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
Fiscal Year 2012: ¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2011: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2010: ¥6,890,000 (Direct Cost: ¥5,300,000、Indirect Cost: ¥1,590,000)
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| Research Abstract |
The browning reaction makes a great influence on food quality. Here novel Maillard pigments which were isolated and identified by the group of the author were characterized. There pigments did not show taste and antimicrobial activities, while dipyrrolones showed strong antioxidative activities. Several novel derivatives of dipyrrolones were identified. 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone (DHDMT) were isolated from soy sauce . The formation of DHDMT during soy sauce production were investigated. Its formation conditions and concentrations of various heated foods or beverages were also determined.
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