Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast
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概要
- 論文の詳細を見る
The formation of HEMF[2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone], the aroma component specific to miso and soy sauce, was promoted by cultivating the halo-tolerant yeast, Zygosaccharomyces rouxii, in a medium including the amino-carbonyl reaction products based on ribose and glycine. The glucose concentration in the medium influenced the HEMF formation by Z. rouxii.
- 社団法人 日本農芸化学会の論文
- 2007-07-23
著者
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Kubota Kikue
Fac. Of Life Sciences Graduate School Of Humanities And Sciences Ochanomizu Univ.
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Kubota Kikue
Department Of Food Science And Nutrition Ochanomizu University
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Sugawara Etsuko
Faculty Of Education Iwate University
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Kubota Kikue
Iwate Industrial Research Institute
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Kubota Kikue
Graduate School Of Humanities And Laboratory Of Food Chemistry Ochanomizu University
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Kubota Kikue
Inst. Of Environmental Sci. For Human Life Ochanomizu Univ.
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Ohata Motoko
Faculty Of Education Iwate University
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KANAZAWA Toshinari
Faculty of Education, Iwate University
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SAKURAI Yonekichi
Faculty of Agriculture, Iwate University
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Sakurai Yonekichi
Faculty Of Agriculture Iwate University
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Kanazawa Toshinari
Faculty Of Education Iwate University
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