纳豆不良风味的研究进展  

Research Progress on the Undesirable Flavor in Natto

作　　者：高雅鑫 张蒙冉 侯丽真 高洁[1] 王凤忠[1] 李淑英[1] GAO Yaxin;ZHANG Mengran;HOU Lizhen;GAO Jie;WANG Fengzhong;LI Shuying(Institute of Food Science and Technology,CAAS,Beijing 100193,China;College of Life Sciences,Tarim University,Alar 843300,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]塔里木大学生命科学学院,新疆阿拉尔843300

出　　处：《食品工业科技》2022年第1期445-450,共6页Science and Technology of Food Industry

基　　金：大豆产业体系(CARS-04);中国农业科学院基本科研业务费专项(YP2020PT10);中国农业科学院基本科研业务费专项(CAAS-ASTIP-2020-IFST)。

摘　　要：心血管疾病是造成我国死亡人数最多的慢性疾病,由枯草芽孢杆菌发酵大豆制得的纳豆制品具有高效溶栓、降脂和降压等功效,但纳豆固有的不良风味,限制了其在中国食品行业的发展。本文主要就近年来纳豆在菌种、工艺及调味方面的风味改良研究进行综述,并总结了纳豆的不良风味物质,涉及游离氨、吡嗪和支链短脂肪酸,以期为推动品质风味俱佳的纳豆开发提供科学依据。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.

关 键 词：纳豆 枯草芽孢杆菌 风味改良 不良风味物质 

分 类 号：TS201.3[轻工技术与工程—食品科学]