Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
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概要
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The color of soy sauce is considered to be mainly attributable to melanoidins formed by the Maillard reaction. However, the chemical structure of melanoidins cannot be clarified, because melanoidins are high-molecular-weight heterogeneous polymers. We isolated a low-molecular-weight pigment from soy sauce and identified 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone as this pigment formed by the Maillard reaction, although its contribution to the total color of soy sauce was very low.
著者
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Takenaka Makiko
National Food Research Institute
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Ono Hiroshi
National Agriculture And Food Research Organization National Food Research Institute
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Nomi Yuri
Department Of Nutrition And Food Science Ochanomizu University
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Yamada Shinji
Department Of Chemistry Faculty Of Science Ochanomizu University
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SATOH Miki
Department of Nutrition and Food Science, Ochanomizu University
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Satoh Miki
Department Of Nutrition And Food Science Ochanomizu University
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