みその香気吸着性について（第1報） : みそおよびその水不溶性成分と香気化合物との相互作用

概要

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Interactions between flavor compounds and miso(fermented soybean paste) or its water insoluble material which was prepared by repeated centrifugations and washing with water were studied by headspace gas analyses and sensory tests. Addition of miso or insoluble material to food suspensions or to aqueous solutions of flavor compounds resulted in some loss or changes in their flavors and decrease in concentrations of the flavor compounds in vapor phase. The percentage of adsorption of flavor compounds increased both with decreasing concentrations of the compounds and with increasing concentrations of the material. The percentage varied with the types of flavor compounds and with the methods of material preparations. The adsorption equilibrium between the flavor compounds and the insoluble material required not less than 20 hours at 30℃.Loss of volatile compounds in vapor phase is due to the following reasons:the flavor compounds in foods or solutions interact with miso or the insoluble material, and the interactions may be due to physical adsorption or chemical reactions.