title: Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.
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.
authors.affiliation: Faculty of Education, Iwate University, Morioka, Iwate, Japan.
authors.forename: Motoko
authors.initials: M
authors.lastname: Ohata
authors.forename: Takatoshi
authors.initials: T
authors.lastname: Tominaga
authors.forename: Denis
authors.initials: D
authors.lastname: Dubourdieu
authors.forename: Kikue
authors.initials: K
authors.lastname: Kubota
authors.forename: Etsuko
authors.initials: E
authors.lastname: Sugawara
mesh_terms: 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*
chemical_list: D005663:Furans; D013438:Sulfhydryl Compounds; C443400:2-methyl-3-furanthiol