Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone aroma component specific to miso by halo-tolerant yeast

Bioscience, Biotechnology and Biochemistry

Volumn 71, Issue 7, 2007, Pages 1761-1763

  Sugawara, Etsuko ^a   Ohata, Motoko ^a,b   Kanazawa, Toshinari ^a   Kubota, Kikue ^b   Sakurai, Yonekichi ^a  

^a IWATE UNIVERSITY   (Japan)

^b OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

2(or 5) ethyl 5(or 2) methyl 4 hydroxy 3(2H) furanone; Aroma component; Miso; Yeast

Indexed keywords

AROMA COMPONENT; MISO; RIBOSE; ZYGOSACCHAROMYCES ROUXII;

AMINO ACIDS; ORGANIC COMPOUNDS; SUGARS;

YEAST;

4 HYDROXY 5 METHYL 3(2H) FURANONE; 4-HYDROXY-5-METHYL-3(2H)-FURANONE; FURAN DERIVATIVE; GLYCINE; RIBOSE; UNCLASSIFIED DRUG;

ARTICLE; CANDIDA; COMPARATIVE STUDY; METABOLISM; ODOR; SACCHAROMYCES CEREVISIAE; SOYBEAN; ZYGOSACCHAROMYCES;

CANDIDA; FURANS; GLYCINE; ODORS; RIBOSE; SACCHAROMYCES CEREVISIAE; SOY FOODS; ZYGOSACCHAROMYCES;

ZYGOSACCHAROMYCES ROUXII;

EID: 34548431269     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60715     Document Type: Article

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