Adsorption Activities of Miso for Flavor Compounds (Part 3) : Components of Miso responsible for Adsoｒption Activities for Flavor Compounds

摘要

Components of miso (fermented soybean paste) responsible for the adsorption activities for flavor compounds were determined by headspace gas analysis. A part of the water-insoluble material in miso was defatted and the other part was defatted and further proteolized with pepsin. Both parts were checked for the adsorption activities for flavor compounds and it was found that the activities of the former decreased 27.4% and the latter 69.5%. By defatting and proteolysis all lipids and 51% protein were removed from the water-insoluble material and fibrous material mainly consisted of carbohydrates remained. The adsorption activities of miso varied with their kinds and there was an increasing trend of activities as nitrogen increased. The results suggest that the adsorption activities of miso and its water-insoluble material are due solely or at least mainly to proteins.