Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.
The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature. Sensory analysis indicated that with the addition of only 0.2 μg/L of 2M3F to the soy sauce sample, the cooked meat-like aroma is significantly stronger than that of sample without the addition of 2M3F. Hence, 2M3F contributes to the cooked meat-like aroma of FSS, which constitutes the key aroma component of FSS. In addition, 2M3F was generated from the addition of ribose and cysteine in FSS by heating at 120 °C, but it was not detected in a phosphate buffer under the same condition. Furthermore, 2M3F was not detected in acid-hydrolyzed vegetable-protein-mixed soy sauce (ASS) and heated ASS. These results indicated that fermentation by micro-organisms facilitates the generation of 2M3F in FSS.
a Faculty of Education , Iwate University , Morioka , Japan.
Qi
Q
Meng
b Graduate School of Agriculture , Iwate University , Morioka , Japan.
Riho
R
Kitagawa
c Research and Development Division , Kikkoman Corporation , Noda , Japan.
Miho
M
Imamura
c Research and Development Division , Kikkoman Corporation , Noda , Japan.
Hiroshi
H
Katayama
c Research and Development Division , Kikkoman Corporation , Noda , Japan.
Akio
A
Obata
a Faculty of Education , Iwate University , Morioka , Japan.
Etsuko
E
Sugawara
D003296:Cooking; D005285:Fermentation; D005663:Furans / Q000032:analysis*; D006358:Hot Temperature; D008460:Meat; D009812:Odorants / Q000032:analysis*; D045730:Soy Foods / Q000032:analysis*; D013438:Sulfhydryl Compounds / Q000032:analysis*
D005663:Furans; D013438:Sulfhydryl Compounds; C443400:2-methyl-3-furanthiol
2-methyl-3-furanthiol; aroma compound; fermented soy sauce; heating