![]() ![]() oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso. Substrate specificmetabolic capacity of A. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. ![]() Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fer-mentation period. ![]() The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl buta-noate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The miso prepared from soybeans matured earlier (60–90 days) than that prepared from lizardfish meat (135 days). The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. Li-ion Batteries: Hyeong-Seok Chang, Sang-Gu Ji, Miso Rho, Byoung-Min Lee, Sung-Soo Kim, Jae-Hak Choi: J. ![]()
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