Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.
J Agric Food Chem
; 57(6): 2481-5, 2009 Mar 25.
Article
em En
| MEDLINE
| ID: mdl-19231859
ABSTRACT
2-Furanmethanethiol, a compound contained in many kinds of food, was identified for the first time in five types of miso fermented soybean paste (red salty rice miso, thin-colored salty rice miso, weak salty rice miso, barley miso, and soy miso) by specific extraction of volatile thiols using p-hydroxymercuribenzoate. In the triangle test with red salty rice miso, which included a higher concentration of 2-furanmethanethiol, and thin-colored salty rice miso, which included a lower concentration of 2-furanmethanethiol, it was shown that the aroma of thin-colored salty rice miso was similar to that of red salty rice miso by adding 2-furanmethanethiol into thin-colored salty rice miso. In addition, a quantitative descriptive analysis (QDA) clearly shows that 2-furanmethanethiol contributed to the intensity of three odor qualities "thick, complex", "sweet", and "pleasant aroma like coffee beans" in six odor qualities and was a very important component of miso aroma.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Compostos de Sulfidrila
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Alimentos de Soja
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Fermentação
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Furanos
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Odorantes
Limite:
Adult
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Female
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Humans
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Male
Idioma:
En
Ano de publicação:
2009
Tipo de documento:
Article