The importance of the furanones HDMF and HEMF in the flavour profile of Japanese barley miso and their production during fermentation

Journal of the Science of Food and Agriculture

Volumn 78, Issue 1, 1998, Pages 88-94

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

^a KUMAMOTO INDUSTRIAL RESEARCH INSTITUTE   (Japan)

^b HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

4 hydroxy 3(2H) furanones; Flavour; Miso; Seasoning; Zygosaccharomyces rouxii

Indexed keywords

4 HYDROXY 2 ETHYL 5 METHYL 3(2H) FURANONE; 4 HYDROXY 2,5 DIMETHYL 3(2H) FURANONE; AROMA; BARLEY; CHEMICAL ANALYSIS; FERMENTATION; FOOD BIOTECHNOLOGY; FUNGUS DETECTION; JAPAN; PLANT PRODUCT; SENSORY ANALYSIS; SOYBEAN;

ZYGOSACCHAROMYCES ROUXII;

EID: 0031753865     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199809)78:1<88::aid-jsfa90>3.3.co;2-a     Document Type: Article

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