| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| glycine_max_l._merr [2017/02/15 07:55] – andreas | glycine_max_l._merr [2022/01/23 09:32] (aktuell) – andreas |
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| [Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science., Steinhaus, P., Schieberle, P., Journal of agricultural and food chemistry, 55(15), 2007, 6262-6269] | [Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science., Steinhaus, P., Schieberle, P., Journal of agricultural and food chemistry, 55(15), 2007, 6262-6269] |
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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 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." \\ |
| [Isolation and identification of the umami enhancing compounds in Japanese soy sauce., Kaneko, S., Kumazawa, K., Nishimura, O., Bioscience, biotechnology, and biochemistry, 75(7), 2011, 1275-1282] | [Isolation and identification of the umami enhancing compounds in Japanese soy sauce., Kaneko, S., Kumazawa, K., Nishimura, O., Bioscience, biotechnology, and biochemistry, 75(7), 2011, 1275-1282] |
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| {{:glycine_max.jpg?500}} \\ | Some foods own a "continuity, mouthfulness and thick flavour", which cannot be explained by the five basic tastes alone. These sensations are evoked by kokumi substances. \\ |
| | "The kokumi peptide γ-Glu-Val-Gly in soy sauces was determined and quantified by LC/MS/MS. Soy sauces contained γ-Glu-Val-Gly at 0.15-0.61 mg/dl. This is the first report to confirm the existence of this peptide in vegetable foods." \\ |
| | [Kuroda, Motonaka, et al. "Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces." Food chemistry 141.2 (2013): 823-828] |
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| | {{:glycine_max.jpg?600}} \\ |
| Glycine max (L.) Merr. as Dolichos soja L., Jacquin,N.J. von, Icones plantarum rariorum, vol.1, t.145 (1781-1786) \\ | Glycine max (L.) Merr. as Dolichos soja L., Jacquin,N.J. von, Icones plantarum rariorum, vol.1, t.145 (1781-1786) \\ |
| [[http://plantgenera.org/species.php?id_species=469943]] | [[http://plantgenera.org/species.php?id_species=469943]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_4/PICT3922.JPG}} \\ |
| | Glycine max \\ © Rolf Marschner (20007), |
| | [[http://botanische-spaziergaenge.at/viewtopic.php?f=429&t=1455| www.botanische-spaziergaenge.at]] |
