8种纳豆挥发性香气成分的比较研究

Comparative study of volatile aroma compounds in eight kinds of natto

摘要: 为比较不同种类纳豆挥发性香气成分的差异,本研究通过采用SPME结合GC-O-MS、感官评价分析和电子鼻技术对自制纳豆与5种日本纳豆和2种国产纳豆的气味进行分析。结果显示,自制纳豆与其他品牌的纳豆相比,在香气成分的种类上差别不大,但在整体化合物含量上与日本纳豆还有一定的差距,特别是具有较强呈味能力的酮类和吡嗪类物质,而自制纳豆中这两类化合物含量均高于国产纳豆。通过电子鼻分析,自制纳豆与北海道纳豆、燕京纳豆香气成分和整体呈现的香韵较为类似。

Abstract: In order to compare the difference of volatile compound in different kinds of natto,self- make natto,5kinds of natto from Japan,and 2 kinds of natto from China were analyzed by SPME- GC- O- MS,sensory evaluation,and electronic nose. Results showed that there was no difference between self- make and the other kinds of natto on compound type,but the whole compound content of self- make natto were less than that of natto from Japan,especially ketone and pyrazine,which were more than that of natto from China. By PCA,there was large intersection among self- make,Hokkaido,and Yanjing natto,suggesting that the three kinds of natto had similar middle note.