みその揮発性ポリカルボニル化合物 : 大豆発酵食品の微生物に関する研究(第4報)みその香味成分について(I)

概要

論文の詳細を見る
Volatile poly-carbonyl compounds present in miso (fermented soy-bean paste) were converted into 2,4-dinitrophenylhydrazones and were identified by comparision with authentic compounds of their R_f values and colors on thinlayer chromatography, detectability on gas-liquid chromatography and ultraviolet, visible and infrared spectra.Glyoxal, 1-oxopropanal, 2-oxobutanal, diacetyl and 2,3-pentanedione were identified and 2,3-hexanedione and 2,3-heptanedione were tentatively identified. At least two dicarbonyl compounds were detected but not fully identified. Diacetyl was the main poly-carbonyl compound followed by 2-oxopropanal and 2,3-pentanedione. Of all carbonyl compounds in miso, over 90% were aliphatic mono-carbonyl compuonds and 4-8% were poly-carbonyl compounds.
1977-01-25