速醸に関する研究 : (第8報)アルコール醗酵応用新速醸醤油製造法について : 醤油のFurfuralおよびFurfuryl alcohol

概要

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The Formation of furfuryl alcohol and furfural not only in commercial soy sauce, but in row soy sauce, Shinshiki No. 2 soy sauce and Amino acid soy sauce, were determined by the using gas-liquid chromatography.Polyethylene glycol (P. E. G. 300) was used for low-boiling point components at 90℃ and sacharose acetate isobutyrate (S. A. I. B.) for high-boiling point components at 150℃ as the liquid phase. For their quantitative analyses the internal standard method was used, and the following results were obtained : 1. Furfuryl alcohol was found in the above four samples and it was abundant particularly in Shinshiki No. 2 soy sauce, namely 246-354 μl/l.2. It was considered that furfural was a component part of the odor in acid hydrolyzate of defatted soy beans or wheat bran at the rate of 58-94 % of the total components of the odor. The unpleasant smell caused by hydrolyzation of HCl was disappeared, when furfuryl alcohol, ehtyl alcohol, isoamyl alcohol, isobutyl alcohol and ethyl acetate were produced by the alcohol fermentation of yeast.3. The furfural content was 87-1140μl/l when the defatted soy beans were treated with 6% HCl. Besides fuerfural., methyl furfural and furfuryl alcohol were produced. A large peak relating to ethyl levulinate was found when the defatted soy beans were treated with 12-20% HCl.
社団法人日本生物工学会の論文
1968-05-25