Document Detail


Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.
MedLine Citation:
PMID:  19231859     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
2-Furanmethanethiol, a compound contained in many kinds of food, was identified for the first time in five types of miso fermented soybean paste (red salty rice miso, thin-colored salty rice miso, weak salty rice miso, barley miso, and soy miso) by specific extraction of volatile thiols using p-hydroxymercuribenzoate. In the triangle test with red salty rice miso, which included a higher concentration of 2-furanmethanethiol, and thin-colored salty rice miso, which included a lower concentration of 2-furanmethanethiol, it was shown that the aroma of thin-colored salty rice miso was similar to that of red salty rice miso by adding 2-furanmethanethiol into thin-colored salty rice miso. In addition, a quantitative descriptive analysis (QDA) clearly shows that 2-furanmethanethiol contributed to the intensity of three odor qualities "thick, complex", "sweet", and "pleasant aroma like coffee beans" in six odor qualities and was a very important component of miso aroma.
Authors:
Motoko Ohata; Takatoshi Tominaga; Denis Dubourdieu; Kikue Kubota; Etsuko Sugawara
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  57     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2009 Mar 
Date Detail:
Created Date:  2009-03-18     Completed Date:  2009-05-06     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2481-5     Citation Subset:  IM    
Affiliation:
Faculty of Education, Iwate University, Morioka, Iwate, Japan.
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MeSH Terms
Descriptor/Qualifier:
Adult
Female
Fermentation*
Furans / analysis*
Gas Chromatography-Mass Spectrometry
Humans
Male
Odors / analysis*
Smell
Soy Foods / analysis*
Sulfhydryl Compounds / analysis*
Chemical
Reg. No./Substance:
0/2-methyl-3-furanthiol; 0/Furans; 0/Sulfhydryl Compounds

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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