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

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

doi:10.1080/00021369.1986.10867549

Cited by 2 publications

(3 citation statements)

References 3 publications

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“…Seventy‐six volatile compounds were detected by DHS‐GC‐MS from the entire 52 fish sauce samples (Table ). All of these compounds were previously reported in various fish sauce samples . Twenty‐one of them, i.e.…”

Section: Resultsmentioning

confidence: 82%

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Volatile aroma components of Thai fish sauce in relation to product categorization

Wichaphon

Thongthai

Assavanig

et al. 2011

Flavour & Fragrance J

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Numerous investigations on aroma characteristics of fish sauce in particular samples have been conducted extensively; however, the relation of those volatile aroma profiles and aroma characteristics to quality and categorization of the product have never been reported. This study explored the contribution of volatile aroma components on product quality categorization of 52 Thai fish sauce samples. First, odour-active compounds were investigated by dynamic headspace gas chromatography-olfactometry (GC-O) from eight selected samples with four different qualities, including mature-unblended samples, premium-grade samples, first-grade samples and second-grade samples. Eleven odour-active compounds, i.e. acetic acid, propanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, dimethyl trisulfide, 3-(methylthio)propanal, 1-octen-3-ol, 2-butanol, trimethylamine and n-propanol, contributed to the aroma characteristics of Thai fish sauce. A combination score was assigned to express the integration of flavour dilution on dynamic headspace dilution analysis and intensity of odour perceived on GC-O. The combination scores were analysed with principal component analysis to categorize these eight selected samples. Furthermore, these odour-active compounds detected as released volatile compounds from 52 fish sauce samples were applied for categorization of 52 samples. As a result, both combination scores and relative concentrations of these odour-active compounds could discriminate the fish sauce products according to their conventional grading which is based on total nitrogen of the sample.

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Section: Resultsmentioning

confidence: 82%

“…The occurrence of various short chain volatile organic acids (i.e. acetic, propanoic, and butanoic acids) in fish sauce were common . Volatile organic acids can be produced as a result of either lipolysis or from amino acid metabolism such as valine deamination .…”

Section: Resultsmentioning

confidence: 99%

Volatile aroma components of Thai fish sauce in relation to product categorization

Wichaphon

Thongthai

Assavanig

et al. 2011

Flavour & Fragrance J

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show abstract

“…Lactones predominated and represented over 75% of the basic and neutral volatiles. Sanceda et al (1986a) extended their earlier work on patis (Sanceda et al, 1983(Sanceda et al, ,1984) and compared three different sauces. The steam distillates were subjected to further separation and GC-MS analysis to identify many new compounds, which form the basis of the data in Table 13.3.…”

mentioning

confidence: 88%

Fermented fish and fish products

Beddows¹

1998

Microbiology of Fermented Foods

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

Cited by 2 publications

References 3 publications

Volatile aroma components of Thai fish sauce in relation to product categorization

Volatile aroma components of Thai fish sauce in relation to product categorization

Fermented fish and fish products

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