Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.
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.
Ohata
Motoko
M
Faculty of Education, Iwate University, Morioka, Iwate, Japan.
Tominaga
Takatoshi
T
Dubourdieu
Denis
D
Kubota
Kikue
K
Sugawara
Etsuko
E
D000328:Adult; D005260:Female; D005285:Fermentation; D005663:Furans / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D012903:Smell; D045730:Soy Foods / Q000032:analysis*; D013438:Sulfhydryl Compounds / Q000032:analysis*
D005663:Furans; D013438:Sulfhydryl Compounds; C443400:2-methyl-3-furanthiol