醤油香氣の研究 : (第3報)不飽和アルデヒド及び不飽和ケトンの合成

概要

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We have synthesized unsaturated aldehydes and ketones by condensation of the aldehydes which are known to be contained in soy, and found that the condensation product of furfural and isovaleral had soy-like flavor. On the other hand we have obtained the reaction product of crotonaldehyde and methylmercaptan whose flavor is also resembling to that of soy. We can make a very good soy flavor by mixing these two compounds.
社団法人日本農芸化学会の論文