2012 Fiscal Year Final Research Report
tudy of mechanism on format ion of volatile components contributing to tofu flavor
| Project/Area Number |
22500735
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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 | Yamaguchi Prefectural University |
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Principal Investigator |
SHIMADA Kazuko 山口県立大学, 看護栄養学部, 教授 (70145936)
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| Project Period (FY) |
2010 – 2012
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| Keywords | 豆腐 / 製造条件 / 香気成分 / マル トール / リポキシゲナーゼ / 風味 / 官能評価 |
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| Research Abstract |
Maltol, one of volatile components in tofu, was produced by thethermo-decomposition of DDMP saponin on heating process of go (slurry of ground soybean).The amount increased with temperature and time of heating. Some alcohols such as1-pentanol, 1-penten-3-ol, 2-penten-1-ol and 1-hexanol in volatile components relatedto soybean flavor in tofu and weakened the strength of unpleasant taste. Hexanoic acidand octanoic acid caused unpleasant taste. Maltol caused the sensation of sweetness andmasked soybean flavor.
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