無菌醸造みその香気とヘッドガス成分 : 大豆発酵食品の微生物に関する研究(第5報) : みその香味成分について(2)

概要

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To study the role of microorganisms in flavor production in the manufacture of miso(fermented soybean paste), the aroma and flavor substances in miso made by an aseptic process were compared with those in miso made by the conventional process. In a triangle test, panel members could detect differences in aroma between the aseptic and conventional misos. The aroma of the aseptic miso was poorer and weaker than that of the conventional miso, and most of the panel preferred the latter. Aroma compounds in the headspace gas of miso were analyzed by gas chromatography. The main compounds in the headspace gas of the aseptic miso were aldehydes (2-methylpropanal, 2- and/or 3-methylbutanal), whereas those of the conventaional miso were alcohols (ethanol, 1-butanol, 2-methylpropanol, 2- and/or 3-methylbutanol), esters (ethyl acetate, isobutyl acetate, isopentyl acetate, ethyl hexanoate), ethanol and the aldehedes cited above.Thus the alcohols, esters and ethanal in the conventional miso are thought to be produced fermentatively by microorganisms.