The influence of mash pre-aging on the development of the flavour-active compound, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), during soy sauce fermentation

Yasuo Hayashida, Kenryo Nishimura, J. Colin Slaughter

    Research output: Contribution to journalArticle

    15 Citations (Scopus)

    Abstract

    Inoculation of Zygosaccharomyces rouxii into a soy sauce mash free from lactic acid bacteria at 106 cells mL 1 resulted in the formation of the flavour-active compound HEMF over a number of days at 30°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.

    Original languageEnglish
    Pages (from-to)11-14
    Number of pages4
    JournalInternational Journal of Food Science and Technology
    Volume32
    Issue number1
    Publication statusPublished - Feb 1997

    Keywords

    • Acetic acid
    • Shoyu koji
    • Soy sauce
    • Zygosaccharomyces rouxii

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