出版社：Japanese Society for Food Science and Technology
摘要：The variety of processed food products in Japan is vast compared to the rest of the world; processed soybean foods are no exception. Miso, soy sauce, soy milk, and tofu are the main processed soybean product groups. For processed food products that provide a mellow and attractive flavor, the aroma is one of the most important factors controlling the value of the products, and it is a significant challenge to achieve a high quality aroma with good palatability. Therefore, to create attractive processed soybean food products, fundamental knowledge of the key aroma constituents (potent and off-flavor odorants) in processed soybean foods and their chemical and sensory behaviors is strongly needed. In this article, I will introduce part of our research focusing on the potent odorants and their characteristics in miso as well as the topic of enhancing the effect of saltiness due to aroma.
