2* +** 2* 3* 1,, -* -* //,,/ /,/ 3-.3 kl. J. Japan Association on Odor Environment Vol. -2 No. -,**1 163

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1 J. Japan Association on Odor Environment Vol. 2 No.,**1 163, 1,, ***,,**,** 3.3 kl *.3 *.2, 2*** 2*3*. ***., 0,. 0, ***0 0.F nakadai@soysauce.ne.jp

2 *** Aspergillus oryzae A. sojae,,, GABA go :, *2, *2 *, *2,,0.1, **.*,2,13,, 2 01 *,. HEMF.,,,H HEMF..

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7 J. Japan Association on Odor Environment Vol. 2 No.,**1 169 n,2 *... ** mm *.M., 0 * *.*, *. *., 1, ph ph ph ph 2 3,*.,,,,,,.,,0 0 2,* 1 1* 2* D D 2

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9 J. Japan Association on Odor Environment Vol. 2 No.,**1 171,** 1. L 3 0***,**..,3,.,** 2.,**. 1,** , 3 3,** * kl 332,*2*,**,** *,** 1. L,** * kl,*, 3, 30,** 1*2* * * *.kl,**, kl,,.1, 3., *, 2 kl,*, JAS JAS,,,

10 , *** : :,**0 pp. 0 1,, : * 3,1,**0 :,*.0* 32,. : * : 333 p : 2 1* : 1, 32 2 :,.,* : p.,3 32. * : 3 * 31, : , : No : * 1, 31. :,3.,** : 33 p.. 0 : 2, 31 1 :.., : 33. pp. 2 1., 3 H.N. Lioe, K. Takara, K. Wada and M. Yasuda : J.Food Sci., 1*, S.*, (,**).,* :,, 20,**0, : 0,**,, S. Oka and K. Nagata : Agric. Biol. Chem., 2, 2, 3, (31.)., J. Kimura, A. Shimizu, A. Kimizuka, T. Ninomiya and N. Katsuya : J. Agric.Food Chem., 1, 023, (303).,. M. Noguchi, S. Arai, M. Yamasita, H. Kato and M. Fujimaki : J. Agric. Food Chem.,,,.3, (31)., M. Noguchi, M. Yamasita, S. Arai and M. Fujimaki : J. Food Sci.,.*, 01, (31).,0 :,**.,0,**.,1 : 33 p.,.,2 : 1, 2 311,3 :,.., * : *1 311 :.2,,2 31*, :,* 33. :.0 3.2,** Aroma and Uniqueness of Soy Sauce Tadanobu NAKADAI The Japan Soy Sauce Technology Center.F Koura Daiichibiru, 0 Kayabacho, Nihonbashi, Chuoku, Tokyo, ***, Japan Abstract Soy sauce is said to have been brought to Japan in an ancient time from China. Once in Japan, before fermentation, use of an equal amount of wheat with soy beans was introduced and developed the Japanese soy sauce of superior aroma. Seasoning essential for Japanese cooking, soy sauce, which has served Japanese cuisine as its pillar for ages has now become seasoning of the world and is helping introduction of Japanese cuisine throughout the world. Soy sauce has first become popular in the world as a premiere seasoning for meat dishes, but it can be expected to gain popularity as the best seasoning for fish in the midst of gaining importance of healthful foodstu#s. Key words : soy sauce, flavor, taste, color, foods culture

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