Volatile Flavor Components of Daitokuji-Natto

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Other Title
  • 大徳寺納豆香気成分
  • ダイトクジ ナットウ コウキ セイブン

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Abstract

Volatile flavor components of Daitokuji-Natto were studied by GC-MS, IR and GLC analyses.<BR>Seven carbonyls (acetaldehyde, isobutyraldehyde, isovaleraldehyde, furfural, 5-methylfurfural, benzaldehyde and phenylacetaldehyde), an alcohol (furfurylacohol) and eight acids (acetic, propionic, isobutyric, n-butyric, isovaleric, isocaproic, n-caproic and phenylacetic acid) were identified, and a carbonyl and four bases were tentatively identified.<BR>It seems that isovaleraldehyde, phenylacetaldehyde, furfural and furfurylalcohol are principal aroma components of Daitokuji-Natto.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 31 (2), 171-175, 1978

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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