INFLUENCE OF SODIUM CHLORIDE ON THE LEVELS OF FLAVOR COMPOUNDS PRODUCED BY SHOYU YEAST

Sasaki M

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INFLUENCE OF SODIUM CHLORIDE ON THE LEVELS OF FLAVOR COMPOUNDS PRODUCED BY SHOYU YEAST

机译：氯化钠对酱油酵母生产的风味化合物含量的影响

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This paper reveals the amount of flavor compounds produced by yeast depends greatly on concentrations of sodium chloride in the culture media and shoyu. Flavor compounds such as isobutyl alcohol, n-butyl alcohol, isoamyl alcohol, 3-(methylthio)-1-propanol, and 2-phenylethanol, which are derived from amino acids by the actions of shoyu yeast, were decreased with an increase of sodium chloride concentration in the fermented broth. However, the production of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) biosynthesized through the pentose-phosphate cycle reached a maximum at a sodium chloride concentration of 16%. In shoyu brewed in the laboratory scale in various concentrations of sodium chloride, however, not only HEMF but also the alcohols drived from amino acids were produced in the highest quantities at the sodium chloride concentration of 17-18%.

机译：本文揭示了酵母产生的风味化合物的量在很大程度上取决于培养基和酱油中氯化钠的浓度。随钠的增加，异味醇，异丁醇，正丁醇，异戊醇，3-（甲硫基）-1-丙醇和2-苯基乙醇等衍生自氨基酸的风味化合物随钠的增加而减少发酵液中氯化物的浓度。然而，通过戊糖-磷酸盐循环生物合成的4-羟基-2（或5）-乙基-5（或2）-甲基-3（2H）-呋喃酮（HEMF）的生产在氯化钠浓度为5％时达到最大值。 16％。然而，在实验室规模下以不同浓度的氯化钠酿造的酱油中，不仅HEMF产生，而且由氨基酸驱动的醇在氯化钠浓度为17％至18％时产生的量最高。

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《Journal of Agricultural and Food Chemistry》 |1996年第10期|共3页
作者
Sasaki M;
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正文语种 eng
中图分类农业化学;营养卫生、食品卫生;农业科学;
关键词
Shoyu; Shoyu flavor; Sodium chloride; 4 hydroxy 2(or 5) ethyl 5(or;

机译：酱油;酱油味;氯化钠;4羟基2（或5）乙基5（或;

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1. INFLUENCE OF SODIUM CHLORIDE ON THE LEVELS OF FLAVOR COMPOUNDS PRODUCED BY SHOYU YEAST [J] . Sasaki M Journal of Agricultural and Food Chemistry . 1996,第10期

机译：氯化钠对酱油酵母生产的风味化合物含量的影响
2. Breeding of sake yeast that produce enhanced levels of flavor by transformation with a mutated FAS2 gene and their utilization in brewing rice flour shochu [J] . Haruhiko UEHIGASHI, Etsuko NAKAGAWA, Hironori MORIYAMA, 日本酿造协会志 . 1999,第1期

机译：用突变的FAS2基因转化产生增强的风味水平的育种和它们在酿造米粉Shochu中的利用
3. Influence of different levels of sodium chloride and of a reduced sodium salt substitute on volatiles formation and sensory quality of wheat bread [J] . Raffo Antonio, Carcea Marina, Moneta Elisabetta, Journal of Cereal Science . 2018,第期

机译：不同水平的氯化钠和降脂盐替代品种挥发性盐的影响及小麦面包的感官品质
4. Antioxidant Activity of Electrolized Sodium Chloride: Inhibitory Effect of Cathodic Solution Produced by the Electrolysis of a Dilute NaCl Solution on the Oxidation of Lipids and Lipid Related Compounds [C] . Kazuo Miyashita, Eiichi Nara, Hiroaki Kubouchi, Symposium on food factors in health promotion and disease prevention . 2003

机译：电解氯化钠的抗氧化活性：通过稀NaCl溶液电解产生的阴极溶液对脂质和脂质相关化合物的氧化产生的抑制作用
5. Crystallization of sodium chloride from a concentrated calcium chloride-potassium chloride-sodium chloride solution in a CMSMPR crystallizer: Observation of crystal size distribution and model validation. [D] . Choi, Byung Sang. 2005

机译：在CMSMPR结晶器中从浓氯化钙-氯化钾-氯化钠溶液中结晶氯化钠：观察晶体尺寸分布和模型验证。
6. Interaction of alkylmercuric compounds with sodium selenite. III. Biotransformation levels of metallothioneinlike proteins and endogenous copper in some tissues of rats exposed to methyl or ethylmercuric chloride with and without sodium selenite. [O] . E A Brzeźnicka, J Chmielnicka 1985

机译：烷基汞化合物与亚硒酸钠的相互作用。三暴露于含或不含亚硒酸钠的甲基或乙基汞氯化物的大鼠某些组织中的生物转化金属硫蛋白样蛋白和内源性铜的水平。
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. The Influence of Salts Applied to Highways on the Levels of Sodium and Chloride Ions Present in Water and Soil Samples [R] . Hutchinson, F. E. 1969

机译：高速公路盐对水和土壤样品中钠，氯离子含量的影响

INFLUENCE OF SODIUM CHLORIDE ON THE LEVELS OF FLAVOR COMPOUNDS PRODUCED BY SHOYU YEAST

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