Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo, +112-8610 Japan.
Food Funct. 2013 Jul;4(7):1076-81. doi: 10.1039/c3fo30367e. Epub 2013 Mar 28.
We recently identified 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone (DHDMT) from soy sauce as a low-molecular-weight pigment formed by the Maillard reaction. DHDMT has also been reported as an aroma compound in a model system and a biologically active compound of heated garlic. To utilize these functions efficiently, we here examined how DHDMT was formed during fermentation of soy sauce and in model systems. Although DHDMT was formed from cysteine and glucose, it was formed more from cystine and fructose in the model system. We also showed that this compound exists in various kinds of soy sauce and miso as well as in some brown foods and beverages such as roasted bread and beer.
我们最近从酱油中鉴定出 2,4-二羟基-2,5-二甲基-3(2H)-噻吩酮（DHDMT），它是美拉德反应形成的一种低分子量色素。DHDMT 也被报道为模型体系中的一种香气化合物和加热大蒜中的一种生物活性化合物。为了有效地利用这些功能，我们在这里研究了 DHDMT 在酱油发酵和模型体系中是如何形成的。尽管 DHDMT 是由半胱氨酸和葡萄糖形成的，但在模型体系中，它更多地是由胱氨酸和果糖形成的。我们还表明，这种化合物存在于各种酱油和味噌中，以及一些棕色食品和饮料中，如烤面包和啤酒。
