しょう油の香気成分に関する研究 : Furfuryl Alcoholの分離と酵母類およびかび類による Furfuryl Alcohol形成について

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Isolations of the flavor components in a raw soy sauce and a commerical soy sauce were carried out, using gas-liquid chromatography. The flavor component were extracted with ether from these soy sauce samples. Some of the ether extract solutios were neutralized with a NaOH solution but others were not. Then they were all concentrated at 40℃ and then the flavor components were isolated by gas-liquid chromatography. Furfuryl alcohol productions from furfural by 22 strains of yeasts and molds were compared each other. Koji extracts containing 0.1〜0.5% furfural and 0.1〜0.3% industrial furfural solutions containing 5% waste hydrolyzed defatted soy beans were used as media.The initial pH of all these media was adjusted to be 6. At the end of the fermentation, the furfuryl alcohol ferment liquor was analysed directly by gas-liquid chromatography. For quantitative analysis the internal standard method was used.For gas-liquid chromatography, Reoplexe-400,saccharose acetate isobutyrarte (S. A. I. B.) and polyethylene glycol 20000 (20M) were used as the liquid phase.The results were as follows : 1. The component relating to furfuryl alcohol obtained from the raw soy sauce was isolated on 20M column at 135℃ using He gas and identified as furfuryl alcohol by IR spectrum. β-Phenylethyl alcohol and 2,3-butylene glycol were isolated and identified by the above method.2. The components relating to levulinic acid and benzoic acid obtained from the commercial soy sauce were isolated on 20M columnat 200℃ using N_2 gas and identified as levulinic acid and benzoic acid by IR spectrum.3. Furfuryl alcohol was produced by 22 strains of yeasts and molds using Koji extract media containing 0.1% furfural. The yield of furfuryl alcohol from furfural was 29.4〜103.5%(v/v). A few microorganisms, i.e., Saccharomyces soja, Pichia farinosa and Aspergillus oryzae, found in a asoy sauce mash were also produced furfuryl alcohol. Amoung the 22 strains Saccharomyces latis, Saccharomyces carlbegensis and Saccharomeces chevalieri had greater furfuryl alcohol ferment power than other miceoorganisms. The yield of furfuryl alcohol by these three microorganisms was 53〜103.5%(v/v).
社団法人日本生物工学会の論文
1969-08-25

しょう油の香気成分に関する研究 : Furfuryl Alcoholの分離と酵母類およびかび類による Furfuryl Alcohol形成について

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