THE INFLUENCE OF MASH PRE-AGING ON THE DEVELOPMENT OF THE FLAVOR-ACTIVE COMPOUND, -HYDROXY-2(OR5)-ETHYL-5(OR2)-METHYL-3(2H)-FURANONE (HEMF), DURING SOY-SAUCE FERMENTATION

Authors
HAYASHIDA Y NISHIMURA K SLAUGHTER JC
Citation
Y. Hayashida et al., THE INFLUENCE OF MASH PRE-AGING ON THE DEVELOPMENT OF THE FLAVOR-ACTIVE COMPOUND, -HYDROXY-2(OR5)-ETHYL-5(OR2)-METHYL-3(2H)-FURANONE (HEMF), DURING SOY-SAUCE FERMENTATION, International journal of food science & technology, 32(1), 1997, pp. 11-14
Citations number
11
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
32
Issue
1
Year of publication
1997
Pages
11 - 14
Database
ISI
SICI code
0950-5423(1997)32:1<11:TIOMPO>2.0.ZU;2-C
Abstract
Inoculation of Zygosaccharomyces rouxii into a soy sauce mash free fro m lactic acid bacteria at 10(6) cells mL(-1) resulted in the formation of the flavour-active compound HEMF over a number of days at 30 degre es C. Delays in inoculation up to 14 days after production of the mash greatly increased the amount of HEMF formed and under some conditions concentrations in the commercial range were achieved without addition of any other microorganisms.