書誌事項
- タイトル別名
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- Comparison of Volatile Components in Soy Sauce (Koikuchi Shoyu) Produced Using Aspergillus sojae and Aspergillus oryzae.
- Comparison of Volatile Components in So
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Volatile components contained in raw and pasteurized Japanese soy sauce of the koikuchi type (koikuchi shoyu) were compared among the products from nine different plants using two different koji molds, Aspergillus sojae No. 9 (A. sojae No. 9) and Aspergillus oryzae S-03 (A. oryzae S-03). Identific-ation of the volatile compounds in koikuchi shoyu and the quantitative comparison were carried out by GC, GC-MS analyses and the analysis of variance of the GC peak areas. Sixty-five compounds were identified or estimated as koikuchi shoyu volatile components, in which five compounds were newly confirmed or tentatively identified in koikuchi shoyu. The quantity of A. sojae No. 9 koikuchi shoyu volatiles was larger than that of A. oryzae S-03 koikuchi shoyu, and it increased when the koikuchi shoyu was heated. 2-Methyl-1-butanol, 3-methyl-1-butanol, ethyl lactate, acetic acid, and 2-phenylethanol, etc., besides ethanol, had large peak areas on the gas chromatograms of the koikuchi shoyu. Ethyl lactate, acetic acid, pyrazines, phenylacetaldehyde, phenol, and maltol, etc., were larger in A. sojae No. 9 koikuchi shoyu than those in A. oryzae S-03 koikuchi shoyu. On the other hand, 2-methyl-1-butanol, 3-methyl-1-butanol, 2-phenylethanol, 2-methylbutanoic acid, 3-methylbutanoic acid, 3-methylthio-1-propanol, 2-ethyl-4-hydroxy-5-methyl-3 (2H)-furanone, 4-ethylguaiacol, and 4-ethylphenol, etc., were found in abundance in A. oryzae S-03 koikuchi shoyu.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 43 (9), 1063-1074, 1996
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206405003264
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- NII論文ID
- 10007507434
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 4037714
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
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