Further Identification of Volatile Compounds in Fish Sauce

Rossana R. Peralta, Mitsuya Shimoda, Yutaka Osajima

研究成果: Contribution to journalArticle

52 引用 (Scopus)

抜粋

Volatile compounds in fish sauce were isolated by a column concentration method using Porapak Q and by a simultaneous distillation and extraction method with diethyl ether under reduced pressure. Column concentration isolates were further fractionated by silica gel column chromatography and organoleptically evaluated. About 155 volatile compounds, including 14 acids, 36 carbonyls, 17 nitrogen-containing compounds, and 10 sulfur-containing compounds, were identified. Column concentration could be a suitable method for isolating volatile compounds in fish sauce. Large amounts of acids, large numbers of carbonyls and sulfur-containing compounds, such as, dimethyl sulfide, dimethyl trisulfide, and 3-(methylthio)propanal, as well as many types of nitrogen-containing compounds are thought to be major contributors to fish sauce odor.

元の言語英語
ページ(範囲)3606-3610
ページ数5
ジャーナルJournal of Agricultural and Food Chemistry
44
発行部数11
DOI
出版物ステータス出版済み - 1 1 1996

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

フィンガープリント Further Identification of Volatile Compounds in Fish Sauce' の研究トピックを掘り下げます。これらはともに一意のフィンガープリントを構成します。

  • これを引用