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Biotechnology Letters
Volumn 21, Issue 6, 1999, Pages 505-509
Production of 4-hydroxyfuranones in simple media by fermentation
Author keywords

Hydroxyfuranones; Maillard reaction; Yeast; Zygosaccharomyces
Indexed keywords

AMINO ACID; FURANONE DERIVATIVE; GLUCOSE; GLUTAMIC ACID; PEPTONE; SUGAR;
EID: 0032794194     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1005548322173     Document Type: Article
Times cited : (22)
References (8)
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    • Hayashida, Y.1    Slaughter, J.C.2
  • 2
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    • The importance of the furanones HDMF and HEMF in the flavour profile of Japanese barley miso and their production during fermentation
    • Hayashida Y, Nishimura K, Slaughter JC (1998) The importance of the furanones HDMF and HEMF in the flavour profile of Japanese barley miso and their production during fermentation. J. Sci. Food Chem. 78: 88-94.
    • (1998) J. Sci. Food Chem. , vol.78 , pp. 88-94
    • Hayashida, Y.1    Nishimura, K.2    Slaughter, J.C.3
  • 3
    • 0001878002 scopus 로고
    • Homofuraneol: A powerful tool to prepare and improve sophisticated high quality flavors
    • Huber UA (1992) Homofuraneol: a powerful tool to prepare and improve sophisticated high quality flavors. Perf. Flav. 17: 15-19.
    • (1992) Perf. Flav. , vol.17 , pp. 15-19
    • Huber, U.A.1
  • 4
    • 33749101557 scopus 로고
    • New aspects of the Maillard reaction in foods and in the human body
    • Ledl F, Schleicher E (1990) New aspects of the Maillard reaction in foods and in the human body. Angew. Chem. Internatl. Engl. 29: 565-594.
    • (1990) Angew. Chem. Internatl. Engl. , vol.29 , pp. 565-594
    • Ledl, F.1    Schleicher, E.2
  • 5
    • 84954886362 scopus 로고
    • Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in shoyu (soy sauce)
    • Nunomura N, Sasaki M, Asao Y, Yokosuka T (1976) Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in shoyu (soy sauce). Agric. Biol. Chem. 40: 491-495.
    • (1976) Agric. Biol. Chem. , vol.40 , pp. 491-495
    • Nunomura, N.1    Sasaki, M.2    Asao, Y.3    Yokosuka, T.4
  • 6
    • 84981853856 scopus 로고
    • Volatile flavor and aroma components of pineapple. I. Isolation and tentative identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone
    • Rodin JO, Himel RM, Sverstein RM, Leeper RW, Gortner WA (1965) Volatile flavor and aroma components of pineapple. I. Isolation and tentative identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone. J. Food Sci. 30: 280-285.
    • (1965) J. Food Sci. , vol.30 , pp. 280-285
    • Rodin, J.O.1    Himel, R.M.2    Sverstein, R.M.3    Leeper, R.W.4    Gortner, W.A.5
  • 7
    • 0032812787 scopus 로고    scopus 로고
    • The naturally occurring furanones: Formation and function from pheromone to food
    • in press
    • Slaughter JC (1999) The naturally occurring furanones: formation and function from pheromone to food. Biol. Rev. Camb. Phil. Soc., in press.
    • (1999) Biol. Rev. Camb. Phil. Soc.
    • Slaughter, J.C.1
  • 8
    • 0029814896 scopus 로고    scopus 로고
    • The effect of 6-deoxy-D-glucose on flavour bioformation from strawberry (Fragaria × ananassa, cv. Elsanta) call us cultures
    • Zabetakis I, Holden MA (1997) The effect of 6-deoxy-D-glucose on flavour bioformation from strawberry (Fragaria × ananassa, cv. Elsanta) call us cultures. Pl. Cell. Tiss. Org. Cult. 45: 25-29.
    • (1997) Pl. Cell. Tiss. Org. Cult. , vol.45 , pp. 25-29
    • Zabetakis, I.1    Holden, M.A.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.