Comparison of Compositions of Odor Components of Natto and Cooked Soybeans
スポンサーリンク
概要
- 論文の詳細を見る
Natto, a traditional Japanese food product, was prepared from cooked soybeans by fermentation and its odor concentrate was obtained with a simultaneous distillation and extraction system. It was compared to those obtained from soybeans cooked for 0-3, 3-5.5 and 5.5-8hr, respectively, by gas chromatography and gas chromatography-mass spectrometry. In the odor concentrates of the cooked soybeans, hexanal, (E)-2-hexenal and hexanol contributing to the green and grassy odor of soybeans disappeared or decreased while the cooking was in progress. 2-Pentylfuran and l-octen-3-ol contributing to the beany odor remained even if the soybeans were cooked for 8 hr and were fermented into Natto. In the odor concentrate of Natto, pyrazines and sulfur containing compounds were important contributors to the characteristic odor of Natto. As the beany odor was not detected for Natto, it was concluded that the pyrazines and sulfur containing compounds cause the characteristic odor of Natto and mask the beany odor.
- 社団法人 日本農芸化学会の論文
著者
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Ito Tetsuo
Department Of Agricultural Chemistry Iwate University
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Odagiri Satoshi
Department Of Agricultural Chemistry Iwate University
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Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
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ITO Tetsuo
Department of Agricultural Chemistry, Iwate University
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KUBOTA Kikue
Laboratory of Food Chemistry, Ochanomizu University
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SUGAWARA Etsuko
Iwate Prefectural Morioka Junior College
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