首页> 外文OA文献 >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).

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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).

机译：施宇风味成分研究。 II。将4-羟基-2（或5） - 乙基-5（或2） - 甲基-3（2H） - 呋喃酮的分离和鉴定作为施舍（酱油）的风味组分。

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Nobutake NUNOMURA; Masaoki SASAKI; Yasuo ASAO; Tamotsu YOKOTSUKA;
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年度 1976
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1. ISOLATION AND IDENTIFICATION OF PRECURSOR OF 4-HYDROXY-2(OR 5)-ETHYL-5(OR 2)-METHYL-3(2H)-FURANONE FROM ISOLATED SOYBEAN PROTEIN AND SHOYU [J] . Sasaki M Journal of Agricultural and Food Chemistry . 1996,第1期

机译：大豆分离蛋白和酱油中4-羟基-2（或5）-乙基-5（或2）-甲基-3（2H）-呋喃酮前体的分离与鉴定
2. Antioxidative behaviors of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone against lipid peroxidation [J] . Koga T., Matsudo T., Moro K. Journal of Agricultural and Food Chemistry . 1998,第3期

机译：4-羟基-2,5-二甲基-3（2H）-呋喃酮和4-羟基-2（或5）-乙基-5（或2）-甲基-3（2H）-呋喃酮对脂质过氧化的抗氧化行为
3. FORMATION OF 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE AND 4-HYDROXY-2(OR 5)-ETHYL-5(OR 2)-METHYL-3(2H)-FURANONE THROUGH MAILLARD REACTION BASED ON PENTOSE SUGARS [J] . Blank I, Fay LB Journal of Agricultural and Food Chemistry . 1996,第2期

机译：基于MAILLARD反应的4-HYDROXY-2,5-DIMETHYL-3（2H）-呋喃酮和4-HYDROXY-2（OR 5）-ETHY-5（OR 2）-METHYL-3（2H）-呋喃酮的形成戊糖
4. DETECTION AND IDENTIFICATION THRESHOLD VALUES FOR KEY FLAVOR COMPONENTS IN AN ORANGE JUICE MATRIX [C] . CARLOS A. MARGARIA, KEVIN L. GOODNER, ELIZABETH A. BALDWIN, Annual Meeting of the Florida State Horticultural Society . 2003

机译：橙汁矩阵中键风味部件的检测和识别阈值
5. Electronic nose discrimination, analytical identification, and sensory confirmation of flavor impact components in citrus juices. [D] . Bazemore, Russell Albert. 1998

机译：电子鼻识别，分析识别和柑橘汁中风味影响成分的感官确认。
6. Screening of High-Level 4-Hydroxy-2 (or 5)-Ethyl-5 (or 2)-Methyl-3(2H)-Furanone-Producing Strains from a Collection of Gene Deletion Mutants of Saccharomyces cerevisiae [O] . Kenji Uehara, Jun Watanabe, Takeshi Akao, 2015

机译：从啤酒酵母的基因缺失突变体中筛选高水平的4-羟基-2（或5）-乙基-5（或2）-甲基-3（2H）-呋喃酮生产菌株。
7. Isolation and Identification of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a Flavor Component inShoyu(Soy Sauce) [O] . Nobutake Nunomura, Masaoki Sasaki, Yasuo Asao, 1976

机译：4-羟基-2（或5） - 乙基-5（或2） - 甲基-3（2H） - 呋喃酮的分离和鉴定，作为风味组分inshoyu（酱油）

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).

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