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

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 journal › Article › peer-review

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 language	English
Pages (from-to)	11-14
Number of pages	4
Journal	International Journal of Food Science and Technology
Volume	32
Issue number	1
Publication status	Published - Feb 1997

Keywords

Acetic acid
Shoyu koji
Soy sauce
Zygosaccharomyces rouxii

Cite this

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title = "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",

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.",

keywords = "Acetic acid, Shoyu koji, Soy sauce, Zygosaccharomyces rouxii",

author = "Yasuo Hayashida and Kenryo Nishimura and Slaughter, {J. Colin}",

year = "1997",

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journal = "International Journal of Food Science and Technology",

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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. / Hayashida, Yasuo; Nishimura, Kenryo; Slaughter, J. Colin.
In: International Journal of Food Science and Technology, Vol. 32, No. 1, 02.1997, p. 11-14.

Research output: Contribution to journal › Article › peer-review

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T1 - 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

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AU - Nishimura, Kenryo

AU - Slaughter, J. Colin

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KW - Shoyu koji

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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

Abstract

Keywords

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