醤油の官能検査法に関する研究 : (第11報)香気パターンと化学成分の関係(その2)

概要

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This paper deals with the relations between the chemical factors of soy sauce and the sensory technical terms to be used for the odor patterns of soy sauce. This study aimed to elucidate the relations between the odor components of soy sauce or its brewing process and odor judgement by sensory evaluation, and it also aimed to find out the odor components which play important roles or essential effects on the odor of soy sauce. The results obtained were as follows : 1. Soy sauce containing more alcohol and extract by a pure brewing or a good fermentation had more perfume. Soy sauce containing more levulinic acid (i, e., amino acid soy sauce) had less perfume. Alcohol yield in the soy sauce brewing seemed to be the most important factor to make up a preferable order ; more alcohol gives more desirable order. 2. Soy sauce containing more alcohol had more alcoholic odor. 3. Soy sauce containing more levulinic acid and a higher pH had more amino acidic smell. But soy sauce containing more alcohol had less amino acidic smell. A negative relation between NH_3-nitrogen content and the amino acidic smell was recognized. 4. Soy sauce containing more titratable acid had more acidic odor. 5. Soy sauce containing a higher pH had more foul smelling.
社団法人日本生物工学会の論文