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LIU Ye, SU Hang, SONG Huan- lu, SU Ke- ran, WANG Xin. Comparative study of volatile aroma compounds in eight kinds of natto[J]. Science and Technology of Food Industry, 2016, (05): 302-307. doi: 10.13386/j.issn1002-0306.2016.05.052
Citation: LIU Ye, SU Hang, SONG Huan- lu, SU Ke- ran, WANG Xin. Comparative study of volatile aroma compounds in eight kinds of natto[J]. Science and Technology of Food Industry, 2016, (05): 302-307. doi: 10.13386/j.issn1002-0306.2016.05.052

Comparative study of volatile aroma compounds in eight kinds of natto

doi: 10.13386/j.issn1002-0306.2016.05.052
  • Received Date: 2015-06-15
  • 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.
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