Methods
| Ion source | ChemZo (BioChromato) |
| Mass Spectrometer | compact QTOF (Bruker) |
| Measurement Method | Commercially available natto was stirred, and the released aromatic components were introduced into the mass spectrometer through a tube. |
| Data Processing | The aromatic components were extracted from the mass spectra using Spectra Scope and Data Analysis software. |
Results
Fig. 1 shows the extracted ion chromatograms (EIC) of aromatic component markers extracted using Spectra Scope. Ions that significantly increased compared to the background can be considered potential candidates for natto's characteristic aromatic components. Fig. 2 presents the positive and negative mass spectra. The search results of the mass spectra using a food database are summarized in Table 1. Positive mode analysis suggested the detection of pyrazine-ring compounds, while negative mode analysis indicated the presence of organic acids.
