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.
The formation of HEMF[2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone], the aroma component specific to miso and soy sauce, was promoted by cultivating the halo-tolerant yeast, Zygosaccharomyces rouxii, in a medium including the amino-carbonyl reaction products based on ribose and glycine. The glucose concentration in the medium influenced the HEMF formation by Z. rouxii.
Sugawara
Etsuko
E
Faculty of Education, Iwate University, Ueda, Morioka, Japan. etsukos@iwate-u.ac.jp
Ohata
Motoko
M
Kanazawa
Toshinari
T
Kubota
Kikue
K
Sakurai
Yonekichi
Y
D002175:Candida / Q000378:metabolism; D005663:Furans / Q000378:metabolism*; D005998:Glycine / Q000378:metabolism*; D009812:Odorants / Q000032:analysis*; D012266:Ribose / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D045730:Soy Foods / Q000032:analysis*; D020068:Zygosaccharomyces / Q000378:metabolism*
D005663:Furans; D012266:Ribose; C113254:4-hydroxy-5-methyl-3(2H)-furanone; D005998:Glycine