Sun Mubai, Yang Ni, He Yuguang, Miao Xinyu, Niu Honghong, Hua Mei, Wang Jinghui, Li Da
Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China.
International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
Food Res Int. 2025 Nov;219:116961. doi: 10.1016/j.foodres.2025.116961. Epub 2025 Jun 30.
Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during fermentation and ripening, identify its characteristic volatile organic compounds (VOCs), and elucidate their formation pathways. VOCs were detected using HS-GC-IMS combined with sensory evaluation in the study. Dynamic changes in key nutritional components, protein secondary structure, and texture characteristics were also examined and correlated. During the fermentation phase observed every 4 h till 20 h, peptide and amino acid content increased due to proteolysis, accompanied by a continuous decrease in hardness, springiness, and chewiness, and an increase in adhesion. During the post-ripening stage over 20 h, the overall nutrient composition and textural properties remained relatively stable, except hardness, which continued to decrease. The study identified 41 VOCs and based on the calculated relative odour activity value (ROAV), 7 compounds had ROAVs above 1 throughout the process. Moreover, compared to the fermentation stage, the concentrations of 2,3-dimethylpyrazine and 2-ethyl-3-methylpyrazine were significantly increased (p < 0.05) in the post-ripening. Furthermore, the study revealed that the distinctive aroma compounds in natto, which were significantly correlated with the contents of Phe, Tyr, Val, Ile, and Thr, included butyl acetate, 2-methoxy-3-methylpyrazine, 2-pentylfuran, ethyl propanoate, and 2,3-butanedione (p < 0.05). In conclusion, this study provides valuable insights into the formation of diverse aroma compounds in natto and lays a theoretical foundation for producing high-quality natto with enhanced nutritional value, a soft texture and a rich, mellow aroma.
发酵和后熟在塑造纳豆的营养价值、口感和香气方面发挥着重要作用。本研究旨在分析纳豆在发酵和成熟过程中的营养变化趋势，鉴定其特征挥发性有机化合物（VOCs），并阐明其形成途径。在本研究中，采用顶空固相微萃取-气相色谱-离子迁移谱联用技术结合感官评价对VOCs进行检测。同时还研究了关键营养成分、蛋白质二级结构和质地特性的动态变化及其相关性。在每4小时观察一次直至20小时的发酵阶段，由于蛋白水解作用，肽和氨基酸含量增加，同时硬度、弹性和咀嚼性持续下降，粘附性增加。在超过20小时的后熟阶段，除硬度继续下降外，总体营养成分和质地特性保持相对稳定。该研究鉴定出41种VOCs，根据计算出的相对气味活性值（ROAV），有7种化合物在整个过程中的ROAV值均高于1。此外，与发酵阶段相比，后熟阶段2,3-二甲基吡嗪和2-乙基-3-甲基吡嗪的浓度显著增加（p<0.05）。此外，该研究还表明，纳豆中与苯丙氨酸、酪氨酸、缬氨酸、异亮氨酸和苏氨酸含量显著相关的独特香气化合物包括乙酸丁酯、2-甲氧基-3-甲基吡嗪、2-戊基呋喃、丙酸乙酯和2,3-丁二酮（p<0.05）。总之，本研究为纳豆中多种香气化合物的形成提供了有价值的见解，为生产具有更高营养价值、柔软质地和浓郁醇厚香气的高品质纳豆奠定了理论基础。
