Analysis of aroma compounds derived from heated tsukudani seasoning liquid models containing rare sugars

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 2; pp. 171 - 180
• Main Authors: Kimura, Isao, Izumori, Ken, Inazu, Tadao, Miyoshi, Miku, Tamura, Hirotoshi, Akimitsu, Kazuya
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Amino acids; aroma; Aroma compounds; D-tagatose; furan; Furans; Furfural; Furfuryl alcohol; Headspace; Maillard reaction; Pesticides; principal component analysis; Principal components analysis; rare sugar syrup; Sorbose; Soy sauce; Sugar; Tetrahydrofuran; tsukudani

Three tsukudani seasoning liquid models of soy sauce and amino acid seasoning liquid mixed with rare sugar syrup (RSS, main rare sugars: d -allulose, d -sorbose, d -tagatose, d -allose), glucose-fructose liquid sugar (GF), and white sugar (WS) were heated in a headspace sampler to create a delicious...