title: Identification of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a low-molecular-weight yellow pigment in soy sauce.
abstract: The color of soy sauce is considered to be mainly attributable to melanoidins formed by the Maillard reaction. However, the chemical structure of melanoidins cannot be clarified, because melanoidins are high-molecular-weight heterogeneous polymers. We isolated a low-molecular-weight pigment from soy sauce and identified 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone as this pigment formed by the Maillard reaction, although its contribution to the total color of soy sauce was very low.
authors: Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan.
authors: Miki
authors: M
authors: Satoh
authors: Yuri
authors: Y
authors: Nomi
authors: Shinji
authors: S
authors: Yamada
authors: Makiko
authors: M
authors: Takenaka
authors: Hiroshi
authors: H
authors: Ono
authors: Masatsune
authors: M
authors: Murata
mesh_terms: D002850:Chromatography, Gel / Q000379:methods*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D015416:Maillard Reaction; D015394:Molecular Structure; D008970:Molecular Weight; D011108:Polymers / Q000737:chemistry; D045730:Soy Foods / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet; D013876:Thiophenes / Q000032:analysis* / Q000737:chemistry*
chemical_list: D011108:Polymers; D013876:Thiophenes; C011908:melanoidin polymers