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1、Agric.Biol.Chem.,49(2),311~317,1985311ComparisonofCompositionsofOdorComponentsofNattoandCookedSoybeansEtsukoSugawara,TetsuoIto,*SatoshiOdagiri,*KikueKubota**andAkioKobayashi**IwatePrefecturalMoriokaJuniorCollege,Sumiyoshi,Morioka020,Japan*DepartmentofAgriculturalChemistry,IwateUniversity,Veda,Morio
2、ka020,Japan**LaboratoryojFoodChemistry,OchanomizuUniversity,Bunkyo-ku,Tokyo112,JapanReceivedMay1,1984Natto,atraditionalJapanesefoodproduct,waspreparedfromcookedsoybeansbyfermentationanditsodorconcentratewasobtainedwithasimultaneousdistillationandextractionsystem.Itwascomparedtothoseobtainedfromsoyb
3、eanscookedfor0~3,3~5.5and5.5~8hr,respectively,bygaschromatographyandgaschromatography-massspectrometry.Intheodorconcentratesofthecookedsoybeans,hexanal,(£>2-hexenalandhexanolcontributingtothegreenandgrassyodorofsoybeansdisappearedordecreasedwhilethecookingwasinprogress.2-Pentylfuranandl-octen-3-olc
4、ontributingtothebeanyodorremainedevenifthesoybeanswerecookedfor8hrandwerefermentedintoNatto.IntheodorconcentrateofNatto,pyrazinesandsulfurcontainingcompoundswereimportantcontributorstothecharacteristicodorofNatto.AsthebeanyodorwasnotdetectedforNatto,itwasconcludedthatthepyrazinesandsulfurcontaining
5、compoundscausethecharacteristicodorofNattoandmaskthebeanyodor.Recentlysoybeanshavebeenwidelyutilizedeliminateormasktheunfavorableodorofasafoodmaterial.However,thegreengrassysoybeans.andbeanyodorofsoybeanslimitthedevelop-ToprepareNatto,soybeansweresoakedmentofnewfooditems.Anumberofin-overnightandcoo
6、kedforabout8hr,andthenvestigatorshavereportedonthevolatileflavorfermentedwithBacillusnatto.Thereforewecompoundsidentifiedfromsoybeans,andkeyfirstinvestigatedtheeffectsofcookingtimeoncompoundsofthecharacteristicsoybeanfla-thesoybeanodorandthencomparedtheodorvorhavebeenconfirmed.1~6)Butaneffectiveofc
7、ookedsoybeanstothatofNattotoclarifyproceduretoeliminatetheobjectionableflavortheeffectofthefermentationontheodor.ofsoybeanshasnotbeenestablished.InspiteofthefactthatNattoretainstheorig-Inourcountry,thereare
