Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 6, 2009, Pages 2481-2485

  Ohata, Motoko ^a,b   Tominaga, Takatoshi ^c   Dubourdieu, Denis ^c   Kubota, Kikue ^b   Sugawara, Etsuko ^a  

^a IWATE UNIVERSITY   (Japan)

^b OCHANOMIZU UNIVERSITY   (Japan)

^c UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

2 furanmethanethiol; Aroma; Miso

Indexed keywords

GLYCINE MAX; HORDEUM;

2 METHYL 3 FURANTHIOL; 2-METHYL-3-FURANTHIOL; FURAN DERIVATIVE; THIOL DERIVATIVE;

ADULT; ARTICLE; FEMALE; FERMENTATION; HUMAN; MALE; MASS FRAGMENTOGRAPHY; ODOR; SOYBEAN;

ADULT; FEMALE; FERMENTATION; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; SMELL; SOY FOODS; SULFHYDRYL COMPOUNDS;

EID: 64549138453     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803258c     Document Type: Article

References (29)

1. Yoshii, H. Miso. In Encyclopedia of Brewing, 2nd ed.; Noshiro, K., Yoshizawa, K., Kamata, K., Mizunuma, T., Tadenuma, M., Eds.; Asakura Shoten: Tokyo, 1991; pp 441-469.
2. Kobayashi, A.; Sugawara, E. Flavor components between syoyu and miso Japanese fermented soybean seasonings. In Flavor Chemistry of Ethnic Food, 1st ed.; Shahidi, F., Ho, C.-T., Eds.; Kluwer Academic Plenum Publisher: New York, 1999; pp 5-14.
3. Tahara, Y. Analysis of soy sauce, J. Pharm. Soc. Jpn. 1887, 61, 80-89.
4. Honma, N. Aroma and the aroma components of miso (1). Nippon Jvozo Kyokaishi 1987, 82, 480-487.
5. Honma, N. Aroma and the aroma components of miso (2). Nippon Jyozo Kyokaishi 1987, 82, 548-553.
6. Yokotsuka, T.; Sasaki, M.; Nunomura, N.; Asano, Y. The flavor of soy sauce (1). Nippon Jyozo Kyokaishi 1980, 75516-522.
7. Sugawara, E. Identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone as flavor component in miso. Nippon Shokuhin Kogyo Gakkaishi 1991, 38, 491-493.
8. Nunomura, N.; Sasaki, M.; Asano, Y.; Yokotsuka, T. Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a flavor component in shoyu(soy sauce). Agric. Biol. Chem. 1976 40, 491-495.
9. Sasaki, M.; Mori, S. The flavor of soy sauce, Nippon Jyozo Kyokaishi 1991, 86, 913-922.
10. Sugawara, E.; Yonekura, Y. Comparison of aroma components in five types of miso. Nippon Shokuhin Kogyo Gakkaishi 1998. 45, 323-329.
11. Tressl, R.; Silwer, R. Investigation of sulfur-containing components in roasted coffee. Jigric. Food Chem. 1981, 29, 1078-1082.
12. Kumazawa, K.; Kubota, K.; Masuda, H. Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha). J. Agric. Food Chem. 2005, 53, 5390-5396.
13. Engel, K.; Tressl, P. Identification of new sulfur-containing volatiles in yellow passion fruits (Passiflora edulis f.flavicarpa). J. Agric. Food Chem. 1991, 39, 2249-2252.
14. Carrapiso, A. I.; Ventanas, J.; Garcia, C. Characterization of the most odor-active compounds of Iberian ham headspace. J. Agric. Food Chem.2002, 50, 1996-2000.
15. Schieberle, P.; Hofmann, T. Influence of processing parameters on the aroma contribution of intense odorants in cysteine/carbohydrate reaction mixtures. Lebensmittelchemie 1998, 50, 105-108.
16. Withycombe, D. A.; Mussinan, C. J. Identification of 2-methyl-3- furanthiol in the steam distillate from canned tuna fish. J. Food Sci. 1988, 53, 658-660.
17. Farmer, L. J.; Patterson, R. L. Compounds contributing to meat flavour. J. Sci. Food Agric.1990, 40, 201-205.
18. Gasser, U.; Grosch, W. Primary odorants of chicken broth. Z. Lebensm. Unters. Forsch. 1990, 190, 3-8.
19. Blanchard, L.; Tominaga, T.; Dobourdieu, D. Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves. J. Agric. Food Chem.2001, 49, 4833-4835.
20. Tominaga, T.; Guimbertau, G.; Dubourdieu, D. Role of certain volatile thiols in the bouquet of aged champagne wines. J. Agric. Food Chem.2003, 5,1016-1020.
21. Tominaga, T.; Dubourdieu, D. A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wine made from vitis vinifera grape varieties J. Agric. Food Chem. 2006, 54, 29-33.
22. Meilgaard, M.; Civille, G. V.; Carr, B. T. Basic statistical methods. In Sensory Evaluation Techniques, 4th ed.; Meilgaard, M., Civille, G. V., Carr, B. T., Eds.; CRC Press: Boca Raton, FL, 2006; pp 313-355.
23. Sugawara, E.; Hashimoto, S.; Sakurai, Y.; Kobayashi, A. 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. Biosci., Biotechnol., Biochem. 1994, 55, 1134-1135.
24. Grosch, W. Detection of potent odorants in foods by aroma extract dilution analysis. Trends Food Sci. Technol. 1993, 4, 68-73.
25. Shimoda, M.; Tsukamoto, Y.; Ito, H.; Doi, Y.; Kameda, W.; Osajima, Y. Preparation and evaluation of odor reference solution for principal odor attributes of food. Nippon Shokuhin Kogyo Gakkaishi 1991. 38, 371-376.
26. Guadagni, D. G.; Buttery, R. G.; Harris, J. Odor intensities of hop oil constituents. J. Sci. Food Agric. 1966, 17, 142-144.
27. Guth, H.; Grosch, W. Identification of the character impact odorants of stewed beef juice by instrumental analysis and sensory studies. J. Agric. Food Chem. 1994, 42, 2862-2866.
28. Tominaga, T.; Blanchard, L.; Darriet, P.; Dubourdieu, D. A powerful aromatic volatile thiol. 2-furanmethanethiol. exhibiting roast coffee aroma in wine made from several vitis vinifera grape varieties. J. Agric. Food Chem. 2000, 48, 1799-1802.
29. Kerscher, R.; Grosch, W. Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pen-tanone in heated meat. J. Agric. Food Chem. 1998, 46, 1954-1958.