您好，欢迎访问吉林省农业科学院 机构知识库！
吉林省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening

文献类型： 外文期刊

作者： Sun, Mubai 1 ; Yang, Ni 2 ; He, Yuguang 1 ; Miao, Xinyu 1 ; Niu, Honghong 1 ; Hua, Mei 1 ; Wang, Jinghui 1 ; Li, Da 1 ;

作者机构： 1.Jilin Acad Agr Sci, Inst Agrofood Technol, Northeast Agr Res Ctr China, Changchun 130033, Peoples R China

2.Univ Nottingham, Int Flavour Res Ctr, Div Food Nutr & Dietet, Sutton Bonington Campus, Loughborough LE12 5RD, England

关键词： Natto; Fermentation; Post-ripening; Amino acids; Textural properties; VOCs

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 219 卷

页码：

收录情况： SCI

摘要： Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during fermentation and ripening, identify its characteristic volatile organic compounds (VOCs), and elucidate their formation pathways. VOCs were detected using HS-GC-IMS combined with sensory evaluation in the study. Dynamic changes in key nutritional components, protein secondary structure, and texture characteristics were also examined and correlated. During the fermentation phase observed every 4 h till 20 h, peptide and amino acid content increased due to proteolysis, accompanied by a continuous decrease in hardness, springiness, and chewiness, and an increase in adhesion. During the post-ripening stage over 20 h, the overall nutrient composition and textural properties remained relatively stable, except hardness, which continued to decrease. The study identified 41 VOCs and based on the calculated relative odour activity value (ROAV), 7 compounds had ROAVs above 1 throughout the process. Moreover, compared to the fermentation stage, the concentrations of 2,3-dimethylpyrazine and 2-ethyl-3-methylpyrazine were significantly increased (p <0.05) in the post-ripening. Furthermore, the study revealed that the distinctive aroma compounds in natto, which were significantly correlated with the contents of Phe, Tyr, Val, Ile, and Thr, included butyl acetate, 2-methoxy-3-methylpyrazine, 2-pentylfuran, ethyl propanoate, and 2,3-butanedione (p < 0.05). In conclusion, this study provides valuable insights into the formation of diverse aroma compounds in natto and lays a theoretical foundation for producing high-quality natto with enhanced nutritional value, a soft texture and a rich, mellow aroma.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：吉林省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台