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纳豆不良风味的研究进展

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

DOAJ (DOAJ Directory of Open Access Journals)（2022）

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Abstract
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.
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Key words
natto,bacillus subtilis,flavor improvement,undesirable flavor substance
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