Abstract
Flavour-active furanones, 4-hydroxy-2, 5-dimethyl-3 (2 H)-furanone (HDMF) and 4-hydroxy-2 (or5)-ethyl-5 (or 2)-methyl-3 (2 H)-furanone (HEMF) were found at substantial concentrations in mugi-miso fermented by Zygosaccharomyces rouxii MH-1 (Kumamoto Industrial Research Institute collection) at 30°C and 37°C. The miso samples were coloured yellow and dark red respectively as a result of the Maillard reaction. Fermentation experiments in shoyu-koji medium heated with some reducing sugars showed that hexoses induced production of HDMF and pentoses did HEMF respectively in the subsequent fermentation by yeast.In order to clarify the mechanism of furanone formation in barley-miso, the time profiles of these reducing sugars, colour and productivity of the furanones in aged mugi-miso were investigated. Production of furanones by yeast fermentation in aged mugi-miso were increases with coloure formation in the early stage of aging and decreased when the sugars related to the furanones leveled off (HEMF) or remained steady (HDMF) in the last stage of aging. These results indicate that yeast catalyzes the formation of the furanones from an intermediate in the early Maillard reaction.According to these results, a pathway for the formation of furanones in mugi-miso (fermented food) is proposed.
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