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)

Agricultural and Biological Chemistry

Volumn 40, Issue 3, 1976, Pages 491-495

  Nunomura, Nobutake ^a   Sasaki, Masaoki ^a   Asao, Yasuo ^a   Yokotsuka, Tamotsu ^a  

^a KIKKOMAN CORPORATION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84954886362     PISSN: 00021369     EISSN: None     Source Type: Journal    
DOI: 10.1080/00021369.1976.10862083     Document Type: Article

References (8)

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4. C. H. T. Tonsbeek, A. J. Plancken and T. V. d. Weerdhof, J. Agr. Food Chem., 16, 1016 (1968).
5. J. P. Walradt, R. C. Lindsay and L. M. Libbey, J. Agr. Food Chem, 18, 926 (1970).
6. Y. Takei and T. Yamanishi, Agr. Biol. Chem., 38, 2329 (1974).
7. L. Re, B. Maurer and G. Ohloff, Helv. Chim. Acta, 56, 1882 (1973).
8. D. De Rijke and H. Boelens, Rec. Trav. Chim. Pays-Bas, 92, 731 (1973).