Fractionation and Identification of Volatile Compounds in Patis, a Philippine Fish Sauce

Sanceda, Norlita G.; Kurata, Tadao; Arakawa, Nobuhiko

doi:10.1080/00021369.1984.10866640

Cited by 8 publications

(12 citation statements)

References 3 publications

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“…The major acids in these fish sauces were found to be the same with those of Patis 3 ) except in Nampla where isohexanoic acid could be included as a major one. Although quantitative analysis was not carried out in this study, chromatogram of Shottsuru (Fig.…”

Section: Gas Chromatography (Gc)supporting

confidence: 55%

Study on the Volatile Compounds of Fish Sauces—Shottsuru, Nampla and Noucman

Sanceda

Kurata

Arakawa

1986

Agricultural and Biological Chemistry

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Section: Gas Chromatography (Gc)supporting

confidence: 55%

Study on the Volatile Compounds of Fish Sauces—Shottsuru, Nampla and Noucman

Sanceda

Kurata

Arakawa

1986

Agricultural and Biological Chemistry

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“…6,7 n-Butyric and propionic acids were predominant in patis. 5 Both are believed to have an unpleasant odour, but the odour was not de®ned when blended with other components. McIver et al 8 reported acetic and propionic acids as the most abundant.…”

Section: Introductionmentioning

confidence: 99%

“…Patis, nuocmam, nampla and shottsuru were found to contain C 2 ±C 10 volatile acids, both straight and branched chain. 3 Acetic, propionic, isobutyric, nbutyric and isovaleric acids were identi®ed in the acidic fraction of the steam distillate of patis 4,5 and in other sauces. 6,7 n-Butyric and propionic acids were predominant in patis.…”

Section: Introductionmentioning

confidence: 99%

Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce

2001

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The formation of volatile fatty acids (VFAs) in ®sh sauce was investigated. When ®sh were allowed to spoil prior to salting, very high concentrations of VFAs were produced. The increase was probably caused by microbial action. Addition of salt to spoiled ®sh seemed to inhibit microbial action, thus suppressing the formation of VFAs. The contents of short and long straight chain VFAs in aerobically fermented sauces were signi®cantly higher than in anaerobically fermented sauces, suggesting that straight chain VFAs developed from ®sh fats. Certain branched VFAs were derived from the degradation of speci®c amino acids, such as isobutyric acid from valine and isovaleric acid from leucine. Alanine and isoleucine did not have a clear in¯uence on the production of VFAs.

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“…Using the same technique, 2-methylpropanoic acid, with a threshold value of 0.0195 ppm in air (Devos et al, 1995), was reported to be high in Taiwanese fish sauce . By steam distillation under reduced pressure, n-butanoic acid, with a threshold value of 0.00389 ppm in air (Devos et al, 1995), was identified by Sanceda et al (1984) as the major acid in patis. 3-Methylbutanoic acid, with a threshold value of 0.00245 ppm in air (Devos et ') nd (not detected) represents not detected compounds.…”

Section: Resultsmentioning

confidence: 99%

“…Volatile compounds from patis (Philippines) were isolated by steam distillation under reduced pressure, then separated into neutral, acidic, basic and phenolic fractions (Sanceda et al, 1984). The same authors ( 1986) made a comparative study of three kinds of fish sauces i,e., shottsuru (Japan), nampla (Thailand) and noucnam (Vietnam), using the same technique.…”

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confidence: 99%

Comparison of Headspace Volatiles of Philippine Fish Sauces.

Peralta

Shimoda

Osajima

1997

FSTI

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Headspace gas chromatography (GC) analysis was used on three brands of Philippine fish sauces (patis) with a non-adjusted pH and pH 11.0. Under alkalized conditions, Iarge amounts of trimethylamine and dimethyl disulfide were detected in samples A and B. Since the pH value of sample B was 0.3 unit higher than sample A, the volatilities of these two compounds were estimated to be about 2 times higher in sample B than in sample A. This estimation could explain the good, fishy smell of sample A and the very fishy and disagreeable smell of sample B. Sample C also included both compounds at low levels, but had higher amounts of pyrazines as compared to samples A and B. The burnt and sweet smell of sample C could be attributed to these compounds combined with large amounts of ketones and alcohols.

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Fractionation and Identification of Volatile Compounds in Patis, a Philippine Fish Sauce

Cited by 8 publications

References 3 publications

Study on the Volatile Compounds of Fish Sauces—Shottsuru, Nampla and Noucman

Study on the Volatile Compounds of Fish Sauces—Shottsuru, Nampla and Noucman

Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce

Comparison of Headspace Volatiles of Philippine Fish Sauces.

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