title: Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste).
abstract: Soy miso, the traditional Japanese fermented soybean paste prepared using soybean koji, is used for imparting umami aftertaste to cooked dishes. The objective of this study was to identify the key odorants of cooked soy miso and their influence on umami aftertaste perception. Volatile compounds of soy miso and two rice misos were prepared using simultaneous distillation-extraction, and the key odorants were identified by using the gas chromatography-olfactometry/aroma extract dilution assay approach, and soy miso was compared with rice misos. Forty-one aroma-active compounds were detected in cooked soy miso, and malty, green, roasty and sulfury aromas were identified as the characteristic aromas. Finally, sensory evaluation was conducted to assess the contribution to the umami aftertaste of six key compounds with the highest flavour dilution factor. Results revealed that dimethyl trisulfide, which was newly identified in cooked miso, contributes to the umami aftertaste and palatability of cooked soy miso.
authors.affiliation: Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan; Food Research & Development Laboratory, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan. Electronic address: Yutaka_Inoue@mc-foodspecialties.com.
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Inoue
authors.affiliation: Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
authors.forename: Sachie
authors.initials: S
authors.lastname: Kato
authors.affiliation: Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
authors.forename: Miyu
authors.initials: M
authors.lastname: Saikusa
authors.affiliation: Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
authors.forename: Chihiro
authors.initials: C
authors.lastname: Suzuki
authors.affiliation: Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
authors.forename: Yuriko
authors.initials: Y
authors.lastname: Otsubo
authors.affiliation: Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
authors.forename: Yutaro
authors.initials: Y
authors.lastname: Tanaka
authors.affiliation: Department of Life Science, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
authors.forename: Hirohito
authors.initials: H
authors.lastname: Watanabe
authors.affiliation: Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
authors.forename: Fumitaka
authors.initials: F
authors.lastname: Hayase
mesh_terms: D002849:Chromatography, Gas; D003296:Cooking; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis*; D064367:Olfactometry; D012275:Oryza / Q000737:chemistry; D045730:Soy Foods / Q000032:analysis*; D013025:Glycine max / Q000737:chemistry*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: Cooked aroma; Soybean paste; Umami aftertaste