[3La] 発酵、酵素利用

[3La-09] Seasonal dynamics of volatile compound profiles during soy sauce fermentation and aging process

*Yuichi Mizuno^1,2, Takashi Yoshimura³, Kazutaka Sawada³, Keisuke Tsuge³, Yukio Nagano^1,4, Yumiko Yoshizaki^1,5, Masatoshi Goto^1,6, Genta Kobayashi^1,6 (1. United Grad. Sch. Agric. Sci., Kagoshima Univ., 2. Miyajima Shoyu Co., Ltd, 3. Ind. Technol. Ctr. Saga, 4. Anal. Res. Ctr. Exp. Sci., Saga Univ., 5. Fac. Agric., Kagoshima Univ., 6. Fac. Agric., Saga Univ.)

Keywords:soy sauce, fermentation, volatile compounds, GC-MS