Degradation and O-Methylation of Phenols among Volatile Flavor Components of Dried Bonito(Katsuobushi) by Aspergillus Species(Food & Nutrition)

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概要

• 論文の詳細を見る

• Eleven strains of Aspergillus species, isolated from dried bonito (Katsuobushi), were grown in a liquid medium containing the individual phenolic compounds, in order to determine the fate of phenols during the molding process in Katsuobushi production. Of the 10 phenols studied, guaiacol, creosol and 2,6-dimethoxyphenol were O-methylated by 5 strains of Aspergillus species, and the others were degraded by some strains studied. Similar changes in the phenols were presumed to occur also during the molding process in Katsuobushi production. It was concluded that the pungent smoky flavor became milder mainly through biological degradation or O-methylation of phenols during the molding process.

• 社団法人日本農芸化学会の論文
• 1989-04-23

著者

• KINOSHITA Yasuhiro

  Tokyo Laboratory, Nippon Paint Co., Ltd.

• DOI Mikiharu

  Marutomo Co., Ltd.

• Doi Mikiharu

  Marutomo Co. Ltd

• SHUTO Yoshihiro

  Department of Agricultural Chemistry, Faculty of Agriculture, Ehime University

• KINOSHITA Yoshiro

  Department of Agricultural Chemistry, Faculty of Agriculture, Ehime University

• MATSUI Muneaki

  Marutomo Co., Ltd.

• NINOMIYA Masayori

  Marutomo Co., Ltd.

• Matsui M

  Kyoritsu Coll. Pharmacy Tokyo Jpn

• Kinoshita Y

  Tokyo Laboratory Nippon Paint Co. Ltd.

• Shuto Y

  The United Graduate School Of Agricultural Science Ehime University

• Shuto Yoshihiro

  Department Of Agricultural Chemistry Faculty Of Agriculture Ehime University

• Kinoshita Yoshiro

  Department Of Agricultural Chemistry Faculty Of Agriculture Ehime University

• Ninomiya Masayori

  Marutomo Co. Ltd.

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