Abstract
Volatile flavor components of Daitokuji-Natto were studied by GC-MS, IR and GLC analyses.
Seven carbonyls (acetaldehyde, isobutyraldehyde, isovaleraldehyde, furfural, 5-methylfurfural, benzaldehyde and phenylacetaldehyde), an alcohol (furfurylacohol) and eight acids (acetic, propionic, isobutyric, n-butyric, isovaleric, isocaproic, n-caproic and phenylacetic acid) were identified, and a carbonyl and four bases were tentatively identified.
It seems that isovaleraldehyde, phenylacetaldehyde, furfural and furfurylalcohol are principal aroma components of Daitokuji-Natto.
