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Food Chem

Title:		Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)
Author(s):		Inoue Y; Kato S; Saikusa M; Suzuki C; Otsubo Y; Tanaka Y; Watanabe H; Hayase F;
Address:		"Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan; Food Research & Development Laboratory, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan. Electronic address: Yutaka_Inoue@mc-foodspecialties.com. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan. Department of Life Science, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan"
Journal Title:		Food Chem
Year:		2016
Volume:		20160630
Issue:
Page Number:		521 - 528
DOI:		10.1016/j.foodchem.2016.06.106
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Soy miso, the traditional Japanese fermented soybean paste prepared using soybean koji, is used for imparting umami aftertaste to cooked dishes. The objective of this study was to identify the key odorants of cooked soy miso and their influence on umami aftertaste perception. Volatile compounds of soy miso and two rice misos were prepared using simultaneous distillation-extraction, and the key odorants were identified by using the gas chromatography-olfactometry/aroma extract dilution assay approach, and soy miso was compared with rice misos. Forty-one aroma-active compounds were detected in cooked soy miso, and malty, green, roasty and sulfury aromas were identified as the characteristic aromas. Finally, sensory evaluation was conducted to assess the contribution to the umami aftertaste of six key compounds with the highest flavour dilution factor. Results revealed that dimethyl trisulfide, which was newly identified in cooked miso, contributes to the umami aftertaste and palatability of cooked soy miso"
Keywords:		"Chromatography, Gas Cooking Fermentation Flavoring Agents/*analysis Olfactometry Oryza/chemistry Soy Foods/*analysis Soybeans/*chemistry Taste Volatile Organic Compounds/*analysis Cooked aroma Soybean paste Umami aftertaste;"
Notes:		"MedlineInoue, Yutaka Kato, Sachie Saikusa, Miyu Suzuki, Chihiro Otsubo, Yuriko Tanaka, Yutaro Watanabe, Hirohito Hayase, Fumitaka eng England 2016/07/28 Food Chem. 2016 Dec 15; 213:521-528. doi: 10.1016/j.foodchem.2016.06.106. Epub 2016 Jun 30"