Preparation of reminiscent aroma mixture of Japanese soy sauce.
To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.
a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.
Kaori
K
Bonkohara
a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.
Maiko
M
Fuji
a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.
Akito
A
Nakao
a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.
Noriyuki
N
Igura
a Laboratory of Food Process Engineering, Division of Food Science and Technology, Faculty of Agriculture , Kyushu University , Fukuoka , Japan.
Mitsuya
M
Shimoda
D009812:Odorants; D045730:Soy Foods
reminiscent aroma of salty; reminiscent aroma of umami; soy sauce aroma