0-Methylation of 2,6-Dimethoxy-4-methylphenol by Aspergillus glaucus and Their Possible Contribution to Katsuobushi Flavor.

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  • <i>O</i>-Methylation of 2,6-Dimethoxy-4-methylphenol by<i>Aspergillus glaucus</i>and Their Possible Contribution to<i>Katsuobushi</i>Flavor
  • O-methylation of 2,6-dimethoxy-4-methylphenol by Aspergillus glaucus and their possible contribution to katsuobushi flavor

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Eleven strains of Aspergillus species, isolated from Katsuobushi (dried bonito), were grown in a liquid medium containing 2, 6-dimethoxy-4-methylphenol, to examine the possibility of production of 1, 2, 3-trinlethoxy-5-methylbenzene, which has a musty odor, during the molding process in Katsuobushi production. In the liquid medium, 2, 6-dimethoxy-4-methylphenol was O-methylated by 4 strains of A. glaucus.

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