Comparison of Compositions of Odor Components of Natto and Cooked Soybeans

Volatile profiles of thua nao, a Thai fermented soy product

“…It is mainly fermented by Bacillus subtilis and related bacilli (Chukeatirote et al, 2006). Usually, thua nao has a unique odour, due to the presence of several volatile components formed during fermentation, which increase in concentration, by enzymatic action from microorganism as suggested by Leejeerajumnean, Duckham, Owens, and Ames (2001), Owens, Allagheny, Kipping, and Ames (1997), Sugawara, Ito, Odagiri, Kubota, and Kobayashi (1985), and Tanaka et al (1998). Moreover, Strecker degradation and Maillard reactions are the most important mechanisms for the generation of volatile compounds, such as pyrazines, aldehydes, alcohols, acids, esters in the final product (Hodge, Mills, & Fischer, 1972;Larroche, Besson, & Gros, 1999;Shu, 1998Shu, , 1999.…”

“…For instance, natto-like odour, or fruity/nutty aroma, indicates a good quality product, whilst ammonia-like and fishy odours indicate poor quality (Leejeerajumnean et al, 2001;Sugawara et al, 1985;Tanaka et al, 1998). Numerous reports have suggested various profiles of volatile compounds derived from fermented and non-fermented soybeans; e.g.…”

“…Numerous reports have suggested various profiles of volatile compounds derived from fermented and non-fermented soybeans; e.g. 1-octen-3-ol, hexanal, hexanol, pentanol, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-pentylfuran, 2-ethylfuran, and benzaldehyde create roasted, nutty, green and beany odours of unfermented cooked soybeans (Dakwa, Sakyi-Dawson, Diako, Annan, & Amoa-Awua, 2005;Owens et al, 1997;Sugawara et al, 1985). The major volatile compounds in fermented soybean derive from different groups.…”

“…In addition, Leejeerajumnean et al (2001) found 25 volatiles in conventional thua nao, including benzaldehyde, 2-heptanone, pyrazines, 2-methylbutanoic acid, dimethyl disulphide and butanone. Sugawara et al (1985) and Tanaka et al (1998) detected different major components in pure-starter culture natto, such as 2,5-dimethylpyrazine, 2-methylbutanoic acid, acetone, 2,3,5-trimethylpyrazine and 2,3-butanedione. Ouoba, Diawara, Annan, Poll, and Jakobsen (2005) also noted that the highest contents of pyrazines in African soumbala, fermented by pure-starter B. subtilis, gave significantly preferred scores to natural-fermented products, having greater aldehyde contents.…”

Aroma Components from Baked Soybean Oil Extracted by CO2 Supercritical Fluid Extraction

“…(Kao et al, 1998;King et al, 1998;Jackson & Giaherio, 1977;Mattick & Hand, 1969). (Katoa et al, 1981;Sugawara et al, 1985). Mattick and Hand (1969) reported that ethyl vinyl ketone formed in the catalytic oxidation of unsaturated fatty acids, mainly by lipoxygenases, attributed to the beany odor in soybeans.…”