The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso

スポンサーリンク

概要

• 論文の詳細を見る

• The mechanism of the formation of 4-hydroxy-2(or 5)-ethyl-5-(or 2)-methyl-3(2H)-furanone (HEMF) with yeast under caltivation in a medium containing amino-carbonyl reactants of ribose and glycine was investigated using stable isotopes of the corresponding compounds. It was confirmed that the skeleton of the five-membered ring and the methyl group of the side chain of HEMF was formed from ribose, and that the ethyl group was derived from the glucose metabolite by yeast. The formation of HEMF was confirmed when acetaldehyde as the glucose metabolite and a cell-free extract from yeast were added to the medium containing amino-carbonyl reactants. These results suggest that the role of yeast in HEMF formation is not only to provide the glucose metabolite, but also in combining the amino-carbonyl reactants with the glucose metabolite.

• 社団法人 日本農芸化学会の論文

著者

• SUGAWARA Etsuko

  Faculty of Education, Iwate University

• Kubota Kikue

  Graduate School Of Humanities And Sciences Ochanomizu University

• MORIMITSU Yasujiro

  Graduate School of Bioagricutural Sciences, Nagoya University

• Kubota Kikue

  Iwate Industrial Research Institute

• OHATA Motoko

  Faculty of Education, Iwate University

• KOHAMA Keiko

  Iwate Industrial Research Institute

関連論文

• Genotypic variation of volatile compounds from flowers of gentians
• Phenylethylamine-Induced Generation of Reactive Oxygen Species and Ascorbate Free Radicals in Tobacco Suspension Culture: Mechanism for Oxidative Burst Mediating Ca^ Influx
• Similarity of odor qualities and similarity of molecules : Examples of molecules that contain a cis-type carbon-carbon double bond or a thioether moiety
• Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery
• The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso
• The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso
• Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast
• Polypeptide Compositions and NH_2-terminal Amino Acid Sequences of Proteins in Foxtail and Proso Millets

スポンサーリンク