Reference

Improvement of soy sauce aroma

Improvement of soy sauce aroma. (Kikkoman Corp., Japan). Jpn. Kokai Tokkyo Koho JP 59125865 A2 20 Jul 1984 Showa, 3 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: A23L001-238. APPLICATION: JP 83-483 7 Jan 1983. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) The aroma of soy sauce is markedly improved by adjusting the proportion of 4-ethyl-2-methoxyphenol [2785-89-9] and 3-(methylthio)-1-propanol [505-10-2] (0.4-3.1:2.2-7.2 ppm) within the product.

Characteristic aroma of processed radish (shinzuke takuan)

Characteristic aroma of processed radish (shinzuke takuan). Kubota, Kikue; Kobayashi, Seiko; Kobayashi, Akio (Lab. Food Chem., Ochanomizu Univ., Tokyo 112, Japan). Nippon Shokuhin Kogyo Gakkaishi, 31(8), 520-4 (Japanese) 1984. CODEN: NSKGAX. ISSN: 0369-5727. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The volatiles from Japanese radish processed by fermn. with rice bran after salting (shinzuke takuan) were sepd. by a lyophilization system and analyzed by combined gas chromatog. and mass spectrometry. Forty compds., including 10 alcs., 9 esters, 4 carbonyls, 8 acids, 3 lactones, 3 S-contg. compds. and 3 other compds. were identified. Sensory evaluation indicated that the 3 S-contg. compds., 2-methylthioethanol [5271-38-5], 3-methylthiopropanol [505-10-2], and 3-methylthiopropyl acetate [16630-55-0], contribute to the formation of the characteristic aroma of fermented radish.