Research Progress on the Undesirable Flavor in Natto

GAO Yaxin; ZHANG Mengran; HOU Lizhen; GAO Jie; WANG Fengzhong; LI Shuying

doi:10.13386/j.issn1002-0306.2020120159

Volume 43 Issue 1

Dec. 2021

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Science and Technology of Food Industry > 2022 > 43(1): 445-450. > DOI: 10.13386/j.issn1002-0306.2020120159

GAO Yaxin, ZHANG Mengran, HOU Lizhen, et al. Research Progress on the Undesirable Flavor in Natto[J]. Science and Technology of Food Industry, 2022, 43(1): 445−450. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120159.

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Research Progress on the Undesirable Flavor in Natto

1.
Institute of Food Science and Technology, CAAS, Beijing 100193, China
2.
College of Life Sciences, Tarim University, Alar 843300, China

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Received Date: December 17, 2020
Available Online: October 31, 2021

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Abstract

Abstract

Cardiovascular disease is the chronic disease with the most deaths in our country. And natto products, made from soybean by fermented by Bacillus subtilis, have high-efficiency thrombolytic, lipid-lowering, and blood pressure-lowering effects. However, the inherent undesirable flavor of natto restricts its development in the Chinese food industry. This article mainly reviews the flavor improvement methods of natto in recent years, in theaspects of strain, technology and seasoning, and summarizes the undesirable flavor substances in natto, involving in free ammonia, pyrazine and branched-chain short fatty acids. This review aims to provide scientific basis for promoting the development of natto with good quality and flavor.
- natto,
- Bacillus subtilis,
- flavor improvement,
- undesirable flavor substance

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References

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