Changes in Aroma of Itohiki-Natto during Refrigeration

DOI JASI Web Site 1 Citations 41 References

Bibliographic Information

Other Title
  • 冷蔵中における糸引き納豆のにおいの変化
  • レイゾウ チュウ ニ オケル イトヒキ ナットウ ノ ニオイ ノ ヘンカ

Search this article

Description

The changes in aroma compounds in itohiki-natto (a Japanese food made from fermented soybeans) during refrigeration were examined by the following methods because the smell was known to change under refrigeration. Itohiki-natto samples were stored in a refrigerator for a week and then aroma compounds were extracted by the simultaneous steam distillation extraction method, concentrated, analyzed by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Several low-molecular-weight fatty acid esters, pyrazines, and low-molecular-weight fatty acids were detected as the main aroma compounds. After a week of refrigeration, the aroma associated with the low-molecular-weight fatty acid esters tended to weaken, the aroma associated with pyrazines and low-molecular-weight fatty acids tended to become stronger. The main aroma compounds of itohiki-natto manufactured in the laboratory were extracted by solid-phase microextraction, and analyzed by gas chromatography and gas chromatography-mass spectrometry. The aroma compounds derived from soybeans and low-molecular-weight fatty acid esters produced during fermentation decreased, and the aroma compounds derived from the pyrazines and low-molecular-weight fatty acids produced during the fermentation increased as the period of refrigeration was lengthened.

Journal

Citations (1)*help

See more

References(41)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top