Formation by yeast of the hemf (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2h)-furanone) aroma component in miso with aging

Bioscience, Biotechnology and Biochemistry

Volumn 58, Issue 6, 1994, Pages 1134-1135

  Sugawara, Etsuko ^a   Hashimoto, Shunji ^a,b   Sakurai, Yonekiti ^a   Kobayashi, Akio ^a,c  

^a IWATE UNIVERSITY   (Japan)

^b Wakabayashi ku ^*  (Japan)

^c OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0009031184     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/bbb.58.1134     Document Type: Note

References (6)

1. E. Sugawara, T. Itou, S. Odagiri, K. Kubota, and A. Kobayashi, Nippon Nōgeikagaku Kaishi (in Japanese), 64, 171-176 (1990).
2. N. Nunomura, M. Sasaki, Y. Asao, and T. Yokotuka, Agric. Biol. Chem., 40, 491-495 (1976).
3. E. Sugawara, Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 38, 491-493 (1991).
4. E. Sugawara, Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 38, 1093-1097 (1991).
5. M. Sasaki, N. Nunomura, and N. Mori, Abstracts of Papers, Annual Meeting of the Agricultural Chemical Society of Japan, Tokyo, April 1984, p. 130.
6. M. Sasaki, N. Nunomura, and T. Matsudo, J. Agric. Food Chem., 39, 934-938 (1991).