The influence of mash pre-aging on the development of the flavour-active compound, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), during soy sauce fermentation

International Journal of Food Science and Technology

Volumn 32, Issue 1, 1997, Pages 11-14

  Hayashida, Yasuo ^a   Nishimura, Kenryo ^a   Slaughter, J Colin ^b  

^a KUMAMOTO INDUSTRIAL RESEARCH INSTITUTE   (Japan)

^b HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Acetic acid; Shoyu koji; Soy sauce; Zygosaccharomyces rouxii

Indexed keywords

BACTERIA (MICROORGANISMS); VISCUM ALBUM; ZYGOSACCHAROMYCES ROUXII;

EID: 0031534286     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1997.00378.x     Document Type: Article

References (11)

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