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glycine_max_l._merr [2017/11/01 12:15]
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glycine_max_l._merr [2022/01/23 10:32] (aktuell)
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| The odor activity values(OAV) of (E,E)-2,4-decadienal, dimethyl disulphide, 3-methylbutanal, ethyl butyrate, and 2-methylbutanal showed that these compounds contribute to the characteristic odor of [[https://en.wikipedia.org/wiki/Tofu|tofu]] (made by coagulating soy milk). \\ | The odor activity values(OAV) of (E,E)-2,4-decadienal, dimethyl disulphide, 3-methylbutanal, ethyl butyrate, and 2-methylbutanal showed that these compounds contribute to the characteristic odor of [[https://en.wikipedia.org/wiki/Tofu|tofu]] (made by coagulating soy milk). \\ |
| [Volatile Flavor Compounds of Tofu [J]., Qi, S.P., Weng, X.C., Journal of Shanghai University (Natural Science Edition), 1, 2008, 25] | [Volatile Flavor Compounds of Tofu [J]., Qi, S.P., Weng, X.C., Journal of Shanghai University (Natural Science Edition), 1, 2008, 25] |
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| | „The Log3 FD values of 18 compounds were more than 3. Of these 2,3,5- trimethyl-pyrazine (a strong aroma of fried potatoes), isovaleric (smelly sock smell), 4-ethylguaiacol (slightly sweet herbal incense), acetic acid Ding esters (strong fruit aroma), ethyl phenylacetate (similar to honey fragrant ester), phenethyl alcohol (sweet floral aroma), 3-methyl-pentanoic acid (sour herb smell, slightly green grass aroma), 2,6-dimethylpyrazine (roasted coffee, peanuts, potato aroma), furfural (sweet, roasted, woody), maltol (with butter, sugar, like a special focus fragrant aroma), lactic acid (mild cream aroma), benzaldehyde (bitter almond aroma), ethyl lactate (baked apple aroma), n-octanol (green fragrance, fruit, incense), 4-ethylphenol (phenolic wood aroma, slightly sweet aroma), 2,5-dimethyl-pyrazine (a strong focus scent), 2-acetylpyrrole (bread aroma) all had very high FD values (Log3 FD ≥ 4 ), which could account for the overall flavor of soypaste.“ \\ |
| | [Zhang, Yan, et al. "Characterization of the volatile substances and aroma components from traditional soypaste." Molecules 15.5 (2010): 3421-3427] [[https://mdpi-res.com/d_attachment/molecules/molecules-15-03421/article_deploy/molecules-15-03421.pdf]] |
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| "Whereas 3-(methylthio)propanal (methional) and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) were detected in all of the soy sauce aroma concentrates as having high flavor dilution (FD) factors, 4-ethyl-2-methoxyphenol was detected as having a high FD factor in only four of the soy sauces (KS, US, TS, and SSS). Furthermore, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone (4-HEMF) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDMF), which were thought to be the key odorants in KS, were detected in KS, US, TS, and SSS, but the FD factors widely varied among them." \\ | "Whereas 3-(methylthio)propanal (methional) and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) were detected in all of the soy sauce aroma concentrates as having high flavor dilution (FD) factors, 4-ethyl-2-methoxyphenol was detected as having a high FD factor in only four of the soy sauces (KS, US, TS, and SSS). Furthermore, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone (4-HEMF) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDMF), which were thought to be the key odorants in KS, were detected in KS, US, TS, and SSS, but the FD factors widely varied among them." \\ |
