Formation by Yeast of the HEMF (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) Aroma Component in Miso with Aging

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概要

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• Two kinds of miso, one with added precultured yeast and the other without, were compared with respect to the changes in the concentration of HEMF formed and the number of yeast cells in the process of aging. In miso without added yeast, the HEMF concentration increased with the increasing number of existing yeast cells. In miso without yeast aged for 21 days after the miso mash, 0. 06ppm HEMF was detected when the cell number was 2. 2 x 10_3 cell/g. In yeast-added miso aged for 7 days after the miso mash, no HEMF was detected, although the number of yeast cells was 1. 6 x 10_6 cell/g. In yeast-added miso aged for 14 days after the miso mash, HEMF was first detected. The pH levels of miso without yeast and with added yeast when HEMF was first detected were 5. 59 and 5. 57, respectively. It is suggested that the formation of HEMF in miso containing a high concentration of reducing sugar and salt was related to the growth of yeast and started when the pH level fell to less than 5. 6.

• 社団法人日本農芸化学会の論文
• 1994-06-23

著者

• Kobayashi Akio

  Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University

• Sugawara Etsuko

  Faculty Of Education Iwate University

• Sugawara E

  Iwate Univ. Morioka Jpn

• Hashimoto Shunji

  Sendai Miso Shoyu Co., Furushiro

• Sakurai Yonekiti

  Faculty of Agriculture, Iwate University

• Sakurai Y

  Iwate Univ. Morioka Jpn

• Kobayashi Akio

  Laboratory Of Food Chemistry Ochanomizu University

• Kobayashi Akio

  Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University

• Hashimoto S

  Nagoya Univ. Nagoya Jpn

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