Abstract
The name soybean come form “bean of soy” which is derived from Portuguese Soya. In the 16th century, Portuguese imported Japanese soy sauce shoyu” and distributed it in the European countries. The name Soya is an alteration of the Japanese word “shoyu.” In this respect, shoyu has been an international food item since that time.
The complexity of shoyu and miso flavors originates from the many fungi, yeast and other bacteria participating in fermentation controlled under a high concentration of sodium chloride. Volatile compounds with various concentrations have already been identified from both shoyu and miso, however, not all of them contribute to their flavors.
A simple separation method of adsorption of the volatiles to a porous polymer adsorbent is useful to analyze the heating labile compounds in shoyu and miso volatiles. The results obtained by this method could well explain the common and different aroma characters of shoyu and miso, among which HEMF is one of the physiologically active components as well as a flavor impact compound.
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© 1999 Springer Science+Business Media New York
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Kobayashi, A., Sugawara, E. (1999). Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings. In: Shahidi, F., Ho, CT. (eds) Flavor Chemistry of Ethnic Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4783-9_2
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DOI: https://doi.org/10.1007/978-1-4615-4783-9_2
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