Esterase activity in soy sauce Moromi as a factor hydrolyzing flavor esters

Higuchi, Takeshi; Aoki, T.; Uchida, Kinji

doi:10.1016/0922-338x(91)90103-n

Cited by 5 publications

(3 citation statements)

References 12 publications

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“…These differences might be influenced by the formation by the yeast metabolism, the decomposition by heat, by esterase in the mash, and the volatilization during brewing. 1,28 On the other hand, 2-and 3-methylbutanal (2), which are Strecker aldehydes from L-isoleucine and L-leucine, 22 were detected only in TS. 4-HEMF (18) was detected with an extremely lower FD factor in TS, whereas 4-HMF (19) was not detected in TS (Table 1).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Whereas most of the key aroma compounds were common in TS and KS, ethyl acetate ( 1 ), ethyl 2-methylpropanoate ( 3 ), ethyl 2-methylbutanoate ( 4 ), and ethyl 3-methylbutanoate ( 5 ) were not detected in TS. These differences might be influenced by the formation by the yeast metabolism, the decomposition by heat, by esterase in the mash, and the volatilization during brewing. , On the other hand, 2- and 3-methylbutanal ( 2 ), which are Strecker aldehydes from l -isoleucine and l -leucine, were detected only in TS. 4-HEMF ( 18 ) was detected with an extremely lower FD factor in TS, whereas 4-HMF ( 19 ) was not detected in TS (Table ).…”

Section: Resultsmentioning

confidence: 99%

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Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

Kaneko¹,

Kumazawa²,

Nishimura³

2012

J. Agric. Food Chem.

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An investigation by the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from five different types of Japanese soy sauces, categorized according to Japan Agricultural Standards as Koikuchi Shoyu (KS), Usukuchi Shoyu (US), Tamari Shoyu (TS), Sai-Shikomi Shoyu (SSS), and Shiro Shoyu (SS), revealed 25 key aroma compounds. Among them, 3-ethyl-1,2-cyclopentanedione and 2'-aminoacetophenone were identified in the soy sauces for the first time. 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. The sensory evaluations demonstrated that the aroma descriptions of a cooked potato-like note and a caramel-like/seasoning-like note were evaluated as high scores with no significant differences among the five soy sauces. On the other hand, a burnt/spicy note was evaluated as having high scores in KS, TS, and SSS, but it was evaluated as having a low score in SS. The comparative AEDA experiments and the auxiliary sensory experiments demonstrated that the five different types of Japanese soy sauces varied in their key aroma compounds and aroma characteristics, and the key aroma compounds in KS might not always be highly contributing in the other types of Japanese soy sauces.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

Kaneko¹,

Kumazawa²,

Nishimura³

2012

J. Agric. Food Chem.

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“…Strong positive correlations were noted between ethyl esters and L. helveticus, L. garvieae, S. thermophilus, Moniliella sp. and W. versatilis, all of which are already known for their esterase activities [67][68][69][70]. The second-most abundant compounds were ketones.…”

Section: Discussionmentioning

confidence: 97%

Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

et al. 2022

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In Algeria, Smen is a fermented butter produced in households using empirical methods. Smen fermentation is driven by autochthonous microorganisms; it improves butter shelf-life and yields highly fragrant products used as ingredients in traditional dishes as well as in traditional medicine. The present study is aimed at investigating microbial diversity and dynamics during Algerian Smen fermentation using both culture-dependent and culture-independent approaches, as well as by monitoring volatile organic compound production. To reach this goal, fifteen Smen samples (final products) produced in households from different regions in Algeria were collected and analyzed. In addition, microbial and volatile compound dynamics at the different stages of Smen manufacturing were investigated for one Smen preparation. The results showed that Smen is a microbiologically safe product, as all hygiene and safety criteria were respected. The dominant microorganisms identified by both techniques were LAB and yeasts. Lactococcus spp. and Streptococcus thermophilus were the main bacterial species involved in spontaneous raw milk fermentation preceding butter-making, while lactobacilli and enterococci were the only bacteria found to be viable during Smen maturation. Regarding fungal diversity, yeast species were only recovered from two mature Smen samples by culturing, while different species (e.g., Geotrichum candidum, Moniliella sp.) were identified in all samples by the culture-independent approach. Using microbial analysis of a single batch, many of these were found viable during manufacturing. Concerning the volatile profiles, they were highly diverse and characterized by a high prevalence of short chain fatty acids, methylketones, and esters. Correlation analysis between microbial diversity and volatile profiles showed that several yeast (Moniliella sp., K. marxianus) and LAB (e.g., Lactococcus spp., S. thermophilus) species were strongly correlated with one or more volatile organic compound families, including several ethyl esters and methyl ketones that can be linked to pleasant, sweetly floral, fruity, buttery, and creamy odors. This study clearly identified key microorganisms involved in Smen fermentation and maturation that could be used in the future for better fermentation control and improvement of quality attributes.

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