Shoyu (Soy Sauce) Flavor Components: Neutral Fraction
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概要
- 論文の詳細を見る
Fromthe vacuumdistilled volatiles of shoyu, a neutral fraction was obtained. Shoyu was also directly extracted with dichloromethane and then the extract was separated into ten (AJ) fractions. The J fraction was a neutral one. The J fraction was further separated into twelve fractions by liquid column chromatography. All fractions obtained were analyzed by gas chromatography and combined gas chromatography-mass spectrometry. Consequently, 142 components were identified, 82 of which have not been reported previously as volatile constituents of shoyu. The identified compounds were 37 hydrocarbons, 22 alcohols, 22 carbonyls, 22 esters, 12 furans, 6 sulfurous compounds, 1 pyrone, 5 phenols, 1 furanone, 1 acid, 1 lactone and 12 other compounds.Fromthe results of quantitative analysis and organoleptic evaluation, phenylacetaldehyde is considered to be most important in the neutral fraction.
- 社団法人 日本農芸化学会の論文
著者
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NUNOMURA Nobutake
Soy Sauce Science Research Laboratory, KikkomanCorporation
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SASAKI Masaoki
Soy Sauce Science Research Laboratory, KikkomanCorporation
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YOKOTSUKA Tamotsu
Soy Sauce Science Research Laboratory, KikkomanCorporation