Comparative Analysis of the Differences between Self-Made Natto with Different Soybean and Market-Purchased Natto

Objective:To compare the differences of natto purchased and made with different soybean. Methods:Four kinds of soybeans were purchased to determine their physical and chemical indexes, and four kinds of soybeans were used as raw materials to prepare natto.In contrast to the Xiwei natto, the differences of five kinds of natto were compared by physical and chemical properties, basic sensory evaluation, electronic nose measurement and electronic tongue measurement.Results:Natto produced by northeast soybean had the lowest volatile base nitrogen (15.9 mg/100 g).The natto prepared by northeast soybean and the selected control natto had good drawing performance, while the Hubei natto had relatively weak drawing capability, and natto purchased had the highest sensory score.The differences of the main odor substances of natto were ethanol, short chain alkanes, nitrogen and oxygen compounds, organic sulfur and inorganic sulfur, and these substances were found in high concentrations in the natto prepared by stupid soybeans and normal soybeans.There were significant differences in sweetness, salty taste and richness among several nattospecies.The natto purchased was more abundant and onemade by normal soybeans had more sweetness and saltness.Conclusion:The raw materials were different, and the natto produced was quite different.There were some differences between self-made natto and purchased natto.The purchased nattowas superior to the self-made natto in flavor, while the content of TVB-N in the purchased natto was higher than that in the natto made by northeast soybeans.