Studies on flavor components in Shoyu. II. Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a flavor component in shoyu (soy sauce).
NUNOMURA, Nobutake, SASAKI, Masaoki, ASAO, Yasuo, YOKOTSUKA, TamotsuVolume:
40
Year:
1976
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.40.491
File:
PDF, 351 KB
english, 1976